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FRUIT
PUNCHES,
CUPS
AND
BOWLS
SS
Crush
the
mint
slightly
and
put
into
the
pitcher
with
a
pint
of
cracked
ice
;
mix
grenadine,
rose
extract,
grape
juice
and
water
and
pour
over
the
mint
and
ice.
Add
the
ginger
ale
and
serve
at
once.
KAATERSKILL
CUP
i
pint
of
tea
infusion,
i
pint
of
ginger
ale,
i
pint
of
carbonated
water,
£
cupful
of
raspberry
syrup,
i
large
spray
of
mint,
i
small
pineapple shredded,
Ice.
Make
the
tea
by
pouring
one
pint
of
boiling
water
over
two
teaspoonfuls
of
tea
—
green
or
English
Breakfast,
as
preferred
—
and
allow
it
to
infuse
for
six
minutes,
then
strain.
Allow
to
chill,
and
add
to
the
raspberry
syrup.
Put
a
pint
of
cracked
ice
in
a
tall
pitcher,
crush
the
mint,
and
place
that
and
the
shredded
pineapple
with
the
ice,
covering
with
the
tea
and
raspberry
mixture.
When
ready
to
serve
add
the
ginger
ale
and
carbonated
water.
WHITE
GRAPE
JUICE
CUP
i
quart
of
white
grape
juice,
I
pint
of
ginger
ale,
i
pint
of
Apollinaris,
i
cupful
of
pineapple
syrup,
Mint.
Mix
the
grape
juice
and
the
pineapple
syrup
and
pour
over
a
pint
of
cracked
ice
in
a
tall
pitcher.
Crush
the
mint
slightly
and
add
that to
the
mixture.
At
serving
time
add
the
Apollinaris
and
ginger
ale.
Use
tall
slim
glasses,
or
narrow
goblets.