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FRUIT
PUNCHES,
CUPS
AND
BOWLS
19
over,
allowing
it
to
stand
for
five
minutes.
Strain
and
cool,
add
the
sugar
and
the
lemons,
which
should
have
been
washed
and
sliced
very
thin.
Add
two
cupfuls
of
cracked
ice
to
this
and
allow
it
to
chill.
When
ready
to
serve
place
a
square
of
ice
in
the
punch
bowl
and
strain
the
liquid
over
add
a
cupful
of
red
raspberries
and
a
quart
of
commercial
cider
of
the
sparkling
type.
This
is
readily
obtainable
at
a
first
class
grocer's.
Serve
in
tall
glasses.
DEBUTANTE
PUNCH
3
lemons,
2
oranges,
6
sprays
of
mint,
i
quart
of
grape
juice,
i
pint
of
carbonated
water,
i pint
of
tea
(green),
1
cupful
of
sugar,
i
pint
of
water.
To
a
half
teaspoonful
of
green
tea
use
a
half
pint
of
boiling
water
;
allow
to
infuse
for
five
or
six
minutes,
strain
and
cool.
Extract
the
juice
from
the
lemons,
add
the
sugar
and
water
and
mix
with
the
cooled
tea.
Prepare
a
punch
bowl
by
placing
a
piece
of
ice
in
the
center;
pour
the
tea
and
lemon
mixture
over
and add two
oranges
peeled
and
cut
into
halves
and
slices,
then
the
mint,
crushing
the
leaves
before
using.
Allow
this
to
stand
for
a
few
minutes
and
pour
in
the
grape
juice,
and
last,
the
carbonated
water.
The
punch
should
be
served
as
soon
as
ready.
CIDER
PUNCH
2
quarts of
sweet
cider,
i
pint
of
loganberry
juice.
3
lemons,
3
oranges,