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When required for use, place the tureeu iu a pan
of boiling water, press' the oranges with a spoon, and
run the juice through a sieve. Boil the remainder of
the claret; add the strained juice, and seiwe warm in
glasses. Port wine may be substituted for claret, and
lemons may be used instead of oranges, but this is not
often done when claret is used.
COLD RUBY PUNCH.
(Use a punch bowl.)
1 quart of Batavia arrac;
1 quart of port wine;
3 pints of green tea;
1 pound of loaf sugar;
Juice of 6 lemons;
I pineapple, cut in small slices;
Dissolve the sugar in the tea, and add other ma
terials served iced.
ROCHESTER PUNCH.
(For a small party.)
2 bottles of sparkling Catawba;
2 bottles of sparkling Isabella;
1 bottle of Sauterne;
2 wine glasses of maraschino;
2 wine glasses of cura^oa;
Flavor with ripe strawberries; should strawberries
not be in season, add a few drops of extract of peach
or vanilla. Ice in a cooler, place pieces of different
fruits in season into a fancy wine glass, and serve.
FEDORA.
(Use a large bar glass.
1 pony of brandy (Martell);
1 pony of curagoa;
pony of Jamaica rum;
I pony of Bourbon;