1948 The Bon Vivant's Companion by George A Zabriskie

FANCY DRINKS

The BotiVivaiit's Companion

Glogg

1 pound prunes, whole or unpitted

i/i pound seedless raisins

lo cloves

2 sticks cinnamon

1 ounce dried orange peel

54 pound sweet almonds, blanched

2 quarts port wine

I quart claret

154 to 2 cups vodka or brandy

I pound sugar

Put prunes, raisins, cloves, cinnamon and orange peel in kettle

with enoughwater to cover. Cover and let boil over low heat for

one hour. Stir occasionally to prevent burning. Add almonds,

liquor and sugar, stirring over low heat until sugar is dissolved.

Removeprunes and orangepeel. Pour hot punch into serving bowl

and serveat oncewith raisins and almonds in bottom of eachpunch

glass.Yield: Fifty servings.

Note: Some recipes call for setting the liquor on fire after put

ting in punch bowl.This recipecomes fromsome Swedish friends.

Porter Sangaree

This beverage is made the same as Ale Sangaree, and is some

times called Porteree.

While we live, let^s live in clover.

For when weWe dead, we're dead all over.

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