1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Complete Bu ffet Guide, or

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r cup of strong green t ea. r quart of boiling water. r quart of hot milk. Put all the materials in a clean demijohn, the boil· ing water to be added l ast.

COLD RUBY PUNCH.

2 quarts of Batavia arrack. 2 quarts of Port wine. s pints of green t ea. 2 pounds of loaf sugar. Juice of r 2 lemons. r pineapple cut in small pieces . Sweeten to tast e and ice before serving.

CENTURY CLUB PUNCH.

r pint of old Santa Croix rum. r pint of old Jamaica rum. s pints of water.

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

Take 2 bottles of champagn e. r bottle of pale sherry .

r bottle of Cognac. r bot t le of Sauterne. r pineapple, sliced and cut in small pieces. 3 lemons, sliced. Sweet en t o t as t e, mix, cool and serve.