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COLD RUBY PUNCH.
1 pineapple, sliced.
4 quarts of water.
Sweeten to taste, and ice before serving.
Tip-top Brandy.
(For a party of five.)
Take 1 bottle of champagne. ~
2 bottles ofsoda-wp,ter..'~
1 liqueur glass of Curaqoa. ~
2 table-spoonfuls of powdered sugar. ~-–
i slice of pineapple, cut up.
(
Take 1 quart of brandy.g
1 pound of loaf-sugar. j
1 quart of boiling water.
I
Bimbo Punch,
Put all the ingredients together in a small punch–
bowl, mix well, ice and serve in champagne goblets.
1 gill of arrack.
I
6 lemons.
Cut the lemons into thin s l ices, and steep them in
the brandy for six hours. Remove the lemons without
squeezing them.
D i s s o lvethe sugar i n t h e wa t e r ,
and add it while hot to the brandy and arrack.
Then
let it cool. Ice and serve.
Cold Ruby Punch.
Take 1 quart of Batavia arrack.
1 quart of Port wine.
8 pints of green tea.
Haama l oc k
M W~ ~ a
.Finest Quality.