1933 Here's How by George A Lurie

166

HERE'S HOW

CAMBRIDGE CUP

(FOR TWELVE)

Claret

1 quart Sherry

1 pint

Port

2 jiggers Cherry Brandy..2 jiggers

Seltzer

1 quart Lemon,.peel and juice of 1

Cucumber rind, verbena leaf, etc.

Crush lemon peel with 1 cube sugar and add lemon juice.

Add liquors, cucumber rind and verbena leaf and large

cubes of ice. Stir until thoroughly chilled and, shortly be

fore serving, add seltzer.

CARDINAL PUNCH

(FOR FIFTEEN)

Burgundy

1 quart Sauterne

1 pint

Chartreuse ....2 jiggers Plain Soda

1 quart

Lemon,juice and peel of 10 Sugar

1 pound

Stir well in punch bowl with large cubes of ice. Add few

sprigs mint and serve in punch cups.

CHAMPAGNE CUP

(PUNCH FOR FIFTEEN)

Champagne

3 pints Brandy

6 jiggers

Curacoa

3 jiggers Abricotine

3 jiggers

Seltzer

1% quarts

Stir well in pimch bowl with large cubes of ice. Decorate

and serve in punch cups.

CHAMPAGNE CUP, No. 2

(PUNCH FOR TEN)

Champagne

1 quart Amontillado ....2 jiggers

Maraschino 1 jigger Seltzer

1 quart

Lemon,.juice and peel of 1

Crush lemon peel with 1 cube sugar, add lemon juice and

place in punch bowl with large cubes of ice. Add liquors,

stir until chilled, sweeten to taste, add seltzer and serve in

punch cups.