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What Shall We Drink?
Stir to chill thoroughly. Then stir in a mixture of diced
fruits, consisting of lemons, oranges, bananas, peaches and
pears,as much or as little as you desire, but sufficient to have
several fruit tidbits for each punch glass.
This mixture should provide a glass each for fifteen. If
you wish more or less, use ingredients in proportion.
BURGUNDYBRIDGEPUNCH
Anyone's palate will be refreshened with the Burgundy
punch now suggested, and again let us assume that a bridge
foursome is to be entertained.
Into your shaker prepared with ice to chill contents pour
a large goblet of Burgundy wine. Add five ounces of orange
syrup and shake thoroughly. Now pour into tall, slender
i2-ounce glasses which have been filled with shaved ice, and
into the ice thrust garnishings of sliced pineapple, oranges or
other fruits in season. Sip through straws or glass sippers.
THEBLOSSOM PUNCH
Over the square of ice in your punch bowl pour a quart of
apricot cordial,then two quarts of water. Now add the juice
offourlemonsand three oranges. Stir thoroughly. Then add
about a pint of carbonated water or seltzer, stir slightly and
serve in punch glasses. This mixture wiU furnish about
twenty to twenty-five drinks—depending on whether your
hand shpped a bit in the desire to impart a bit more of the
apricot cordial flavor to the punch, which is highly per
missible.
THE CATAWBAN PUNCH
Back to our bridge table again and that foursome wrink
ling brows over some contract bid. This Catawban Punch
will smooth out the wrinkles.
Havefour lemonade glasses ready,each about a third full
of shaved ice. Now pour into your shaker, iced to chill
contents, a half bottle of Catawba wine. Add the juice of
two lemons and four tablespoons of sugar, or four ounces of
lemon syrup. Then put in the juice of a quarter orange and