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.
SARATOGA CUP.
.
( 2
!
Gallon Mixture)
Use a punch bowl.
4
quarts of claret wine.
1
quart of brandy.
1
pint of curacoa.
1
pint of sherry wine.
!
pint of raspberry syrup.
4
oranges, sliced.
3 lemons, sliced.
1
can pineapple, sliced.
3
quarts of carbonated water.
r
quart of ginger ale.
Sweeten with sugar to taste; place
a square piece of ice in bowl, and
serve in punch cups.
CHAMPAGNE CUP.
MAN
(Three Gallon Mixture)
0 ARG
Put in a punch bowl.
1
quart curacoa.
r
pint Chartreuse.
r
pint abricotine.
r
quart brandy.
r
quart sweet catawba wine.
6
oranges, sliced.
3
lemons, sliced.
I
can
pineapple,
sliced.
Stir; let it stand four hours, then
pour into a four gallon vessel. Add
2
quarts Apollinaris or car–
bonated water.
6
quarts champagne.
Place square pieces of ice in the
i';)UllCh bowl, decorate the ice with
~:
and serve in punch cups.
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