1933 Here's How by George A Lurie

170

HERE'S HOW

CURRANT SHRUB

(FOR SIX)

Currants

2 pounds Brandy

% pint

Sugar

V2 pound

Cook currants well in quart of water and strain through

jelly bag. Cook juice down to 1 quart. Remove from fire

and when cool add brandy, sugar, stir well, strain and

bottle for use.

DANCERS' CUP

(FOR TWELVE)

Cider

IV2 quarts Brandy

6 jiggers

Orgeat

3 jiggers Seltzer

1 quart

Lemon

peel of 1

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

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

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

in punch cups.

DRAGOON PUNCH

(FOR TWELVE)

Brandy

2 jiggers Sherry

2 jiggers

Porter

1 quart Lager

1 quart

Sugar

% pound Champagne

1 quart

Lemon

2, sliced

Stir all, except champagne,in punch bowl with large cubes

of ice. Add champagne and serve in punch cups.

DRY PUNCH

(FOR TEN)

Brandy

1 quart Curacoa

1 jigger

Green Tea

1 quart Lemon

juice of 8

Sugar

^ pound

Dissolve sugar, with lemon juice and tea, in punch bowl.

Add large cubes of ice, other ingredients, stir until chilled,

decorate and serve in punch cups.