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I
orange, sliced.
r pony of brandy.
1
pony of abricotine.
1
pony of curacoa.
1
quart of champagne.
r
pint of Apollinaris water.
A
few lumps of ice.
Mix well, dress top with fruit.
You may add the thin rind of cu–
cumber and serve in fancy stem
glasses.
CLARET CUP.
(Two Quarts)
Mix
in a punch bowl
r
quart of claret.
r
wineglass of curacoa.
r
winegl~§S
of Jamaica rum.
Stir well, add
2
bottles
·c1
u
b
soda.
r
piece of ice.
Serve in punch cups.
EGG GROG.
(Two Quarts)
Boil one quart of water with half
a.
pound of sugar, beat the yolk of
five eggs
in
one pint of St. Croix
r.umand add this while continually stir–
cing,
to the boiling v.rater; serve
in
mugs .
GIN BOWL.
(Two Quarts)
Pu:
in
a pitcher the rind of a
~
<J:i
a.r!d its juice, three spoonfuls
III