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What Shall We Drink?
This will serve for thirty drinks.
Hostesses can make other wine punches with Sherry,
Burgundy,Tokay,Muscatel and Chartreuse,using the above
formula as a guide, and introducing them to guests without
hesitation as dehghtful inventions of her own, or naming
them herself.
PICCADILLYPUNCH
And now for a genuine treat, the Piccadilly Punch,made
with sloe gin as the "priceless ingredient." Let's make one
for two congenial souls:
Into your shaker containing ice to chUl, pour two ounces
ofsloe gin,an ounce of Benedictine,an ounce ofsweet gin and
shake till the shaker almost shows a frost.
Now into two thin goblets already filled with ice and
strained of water pour equal parts of the mixture from the
shaker. Squeeze a few drops of lemon juice into each glass,
afew drops of orange juice,and fill glasses with seltzer water,
stirring with spoon just long enough to distribute the fruit
juices.
Now—a straw or glass sipper—and you'll be thinking of
Mount Olympus and the nectar of the gods.
HOTPORTPUNCH
For a moderately large party, here is a hot wine punch
sure to please every guest:
To one gallon of hot Port wine add two pinches each of
cinnamon and nutmeg,a pint of Arrack, the yellow peels of
four lemons in slivers, the juice of eight lemons and two tea
cups of"gum." Stir thoroughly and serve.
You may make a aimilar hot wine punch with Sherry or
Burgundy instead of Port, using the same proportions.
Inasmuch as hot punches usually suffice with one drink,
this mixture will serve at least thirty guests.
If you have sixty guests, just double the quantities; if
ninety guests, use three times the amount of ingredients. If
less than thirty, proportion your mixture accordingly.