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WHAT
TO
DRINK
Water,
Ice.
Extract
the
juice
from
the
oranges
and
lemons,
grate
the
pineapple
and
mix
well
with
the
sugar.
Add
a
quart
and
a
pint
of
iced
water,
and
set
on
the
ice
for
a
half
hour.
Place
a
square of
ice
in
the
punch
bowl
and
pour
the
mix-
ture
over
it.
Allow
it
to
stand
for
ten
minutes,
add
the
Apollinaris
and
then
the
raspberry
ice.
Serve
as
soon
as
the
water
ice
is
added.
Small
pieces
of
thinly
sliced
orange
add
to
the
attrac-
tiveness
of
the
punch.
FRESH
MINT
PUNCH
12
sprays
of
fresh mint,
3
lemons,
6
oranges,
f
cupful
of
sugar,
i£
quarts
of
ginger
ale,
i
pint
of
sweet
cider,
i
pint
of
iced
water,
Ice,
Vegetable
color.
Crush
the
mint,
extract
the
juice
from
the
oranges
and
the
lemons,
add
the
sugar
and
water,
stirring
until
the
sugar
is
dissolved.
Place
this
in
a
punch
bowl
and
arrange
a
square
of
ice
in
the
center.
Pour
over
this
the
cider
and
ginger
ale,
to
which
add
enough
green
vegetable
color
to
make
the
punch
a
good
shade
of
green
when
stirred
in.
MOCK
CHAMPAGNE
PUNCH
i
quart
of
sparkling
cider,
i
quart
of
white
grape
juice,
4
lemons,
£
cupful of
sugar,