1910 Toasts Wines, and How to Serve Them by Rodolph Rose

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apple with quarter o f pound o f s~1gar in a glass bowl and let
them stand until the sugar is well soaked in the pineapple, then
add all the other ing redients, except the Champagne.
Let this mixture stand in ice for about an hour, then the
Champagne, and ornament with sliced orange and other fruits in
season. Serve in champagne g!asses.
R O SE CHAMPAGNE P U NCH
4 quarts o f Champagne.
8 spoonfuls of fine sugar.
2 wine glasses of Brandy.
2 wine glasses of l\faraschino.
1 wine glass Jamaica Rum.
2 quarts of carbonated water.
Juice of one le.man .
Slice two oranges and two lemons.
Large piece of ice when served.
IMPERIAL PU~ CH
(One q uart of Punch)
Take l pint bottle of Claret.
I pint bottle of Apollinari s water.
4 tablespoonfuls of powdered white sugar, dissolved in a
little of the Apollinaris water.
;-:I teaspoonful of grated nutmeg.
I liquer glass o f Maraschino.
About V. pound of ice. .
Put all of the ing redients into a pitcher and mix well. Vary
quantity according to number o f guests, using punch bowl for
large party.
P O MPAD O UR PUNCH
(For a party of ten)
Take 3 bottles of Champag ne, iced.
I bottle of Cognac Brandy.
4 oranges.
I pineapple.
Slice tbe oranges and pineapple in a bowl, pour the cognac
over them, and let them steep for a couple of hours; then pour
in the Champagne and serve immediately.
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