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Punches
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Now shake so thoroughly with finely shaved ice in container
that it whips to a creamy consistency. Strain into goblet
and imbibe through straw or glass sipper. A bit of nutmeg
grating on top helps, but isn't necessary.
IMPERIAL BRANDYPUNCH
This Imperial Brandy Punch is recommended for a
"stag"of eight or ten. Mixin punch bowl containing cracked
ice, one quart and one pint of brandy, a pint and a half of
rum,a pint and a half of "gum," haU pint raspberry syrup,
two ounces of Curacao, juice of one lemon, half slices of one
orange, two quarts of vichy, seltzer or carbonated water,
and diced canned or fresh pineapple to suit taste. Stir well
and enjoy your party with a couple of drinks each aU around.
PINEAPPLEPUNCH
Your party of eight might Uke this one,instead:
Into the ice-treated punch bowl pour three pints of ice
cold champagne and a quarter pint each ofrum and brandy.
Add two ounces of Curacao, the juice of one lemon and
enough "gum" to satisfy your sweet tooth. Now put in
one can of shredded pineapple or less, if you wish,or diced
fresh pineapple or canned slices. Serve at once in hoUow
stemmed glasses. If you prefer to avoid contact of ice with
mixture,it will take longer to set mixture asidein ice pack or
freezer. That's up to your taste,time—and thirst.
MIXING A PUNCH ROYAL
They say King George likes this Punch Royal—but of
course there's no way of proving it. Butit's a bet His Royal
Highness,the Prince of Wales,can't get more enjoyment out
ofitthan we can,as we mixone now and drink together, you
andI:
We'll need a porcelain receptacle or heavy glass container
to resist heat,for ontop offour ouncesof brandy,two ounces
of Jamaica rum,one ounce of Curacao,one ounce of Arrack,
thejuice ofonelime,twotablespoonsofcalf'sfootjellybought