1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

74 A COxMPLETE BUFFET MANUAL. OR

1 gill of Batavla arrack. 1 cup of strong green tea. 1 Quart of boiling water. 1 quart of hot milk. Put all the materials in a clean demijohn, the boil ing water to be added last.

COLD RTJDY PUNCH.

2 quarts of,Batavia arrack. 2 quarts of Port wine. 5 pints of green tea. 2 pounds of loaf sugar. Juice of 12 lemons. 1 pineapple cut in small pieces. Sweeten to taste and ice before serving.

CENTURY CLUB PUNCH.

1 pint of old Santa Cruz rum. 1 pint pf old Jamaica rum. 5 pints of water.

M'KINLEY CLUB PUNCH. (For a party of 20.)

Take 2 bottles of champagne. 1 bottle of pale sherry. 1 bottle of Cognac. 1 bottle of Sauterne. 1 pineapple, sliced and cut in small pieces. 3 lemons, sliced. Sweeten to taste, mix, cool and serve.