1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

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1 do. acetic acid. 2 teaspoonfuls of simple syrup. 1 teaspoonful of syrup of strawberries. pint of water. The jjeel of a small lemon, sliced.

Mix, serve up with ice, in large goblet, and if poss ible, garnish the top with a slice of peach or apricot In cold weather this punch is admirable served hot.

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45. Lig-ht Guard Pnnch.

(For a party oftwenty.)

2 bottles of chamjDagne. I do. pale sherry. I do. Cognac. • I do. Sauterne. I pineapple, sliced. 4 lemons, do. Sweeten to taste, mix in a punch-bowl, cool with a large lump of ice and serve immediately. 46. Philadelphia Fish-House Punch. pint of lemon juice. ^ lb. of white sugar. I pint of mixture.* 2)4 pints of cold water. The.above is generally sufficient for one person.

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47. Non-Such Punch.

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6 bottles of claret.

I do. soda-water. I do. brandy. I do. sherry. To make this mixture,take pint of peach brandy, V2 pint oT Cognac brandy,and 14 pint ofJamaica rum.