117 / 146
~pound
of sugar to syrup.
1
quart Rhine or Moselle wine .
1
quart Apollinaris.
Stir well, add fruit, a few lumps of
ice, and serve.
CLARET PUNCH.
(One Gallon Mixture)
!
pound of fine sugar , dissolve
with a little water.
4
quarts of claret.
2
lemons, sliced.
2
oranges, sliced; also some
pineapple.
Mix well, and just before serving
put in one quart of champagne, stir
and serve with square piece of ice in
the bowl. Use champagne glasses.
DRY PUNCH.
(One Gallon)
Use a punch bowl.
6 oranges, sliced.
r lemon, sliced.
r bottle
o~ Cogn~c.
3 bottles of champagne.
Pour the cognac over the sliced
fruit, let them stand six hours, then
pour in the champagne and serve
in
punch cups.
FRUIT PUNCH.
(One Gallon)
Use a punch bowl.
-
6 ounces of sugar, dissolved
in
3
quarts of boiled water.:
II7