23 / 184
FRUIT
PUNCHES,
CUPS
AND
BOWLS
%%
COLUMBIA
PINEAPPLE
PUNCH
1
pint
of
sweet
cider,
i
pineapple,
2
oranges,
4
slices
of
cucumber,
2
cupfuls
of
selected
strawberries,
i
banana,
Ground
cinnamon,
Apollinaris,
i
cupful
of
sugar.
Shred
into
very
small
pieces
the
edible
part
of
a
very
ripe
pineapple
and add
the
oranges
sliced
very
thin,
the
cucum-
ber
slices
and
the
strawberries
cut
into
halves,
one
banana
cut
into
dice
and
a
generous
cupful
of
sugar.
Stir
these
to-
gether
with
a
pint
of
iced
water
and
allow
to
stand
for
a
half
hour
on
the
ice.
Remove
the
cucumber
slices,
add
a
quarter-teaspoonf
ul
of
ground
cinnamon
;
add
the
cider
and
last,
the
Apollinaris.
Serve
at
once.
The
most
satisfactory
glasses
to
use
would
be
tall
slim
glasses,
serving
a
long
handled
spoon
—
an
iced-tea-spoon
will
do
—
with
each
service
so
that
the
fruit
may
be
eaten.
PUNCH
A LA
PARISIENNE
i
pound
of
pulverized
sugar,
6
lemons,
6
oranges,
i
small
pineapple,
\
pound
of
malaga
grapes,
skinned
and
seeded,
i
pint
bottle
of
Maraschino
cherries,
2
quarts
of
grape
juice,
2
quarts
of
Apollinaris,
2
quarts
of
ginger
ale,
Ice.
Use
a
large
punch
bowl;
into
which
put
an
eight
inch
cube
of
ice;
over
which
pour
the
following
mixture;
the