1910 Toasts Wines, and How to Serve Them by Rodolph Rose

' PUNCH A LA R OMAINE (For a party of fifteen)

Take 1 bottle of Rum. I bottle of Wine. 10 Lemons 2 Sweet Oranges. 2 pounds of P owdered Sugar. · 10 Eggs.

D issolve the sugar in the juitc of the oranges and lemons, adding the thin nnd of one orange ; strain 'through a sieve into a bowl and add by degrees the whites or the eggs, beaten to a froth. Place the bowl on ice for a while, then stir in briskly the Rum and the Wine.

DU BARRY PUNCH (Use Punch Bowl) Take 4 bottles of Sweet Catawba Wine. I' bottle of Claret. I bottle of Champagne. 3 oranges. I 0 tablespoonfuls of sugar.

Dissolve the sugar in the Catawba and Claret \Vines, add the juice of the oranges. \Vhen mixed, put it in ice for an hour or more and then add the Champagne.

ORLEANS PUNCH (One quart or Punch) Take I quart bottle of Champagne \Vine. 3 tablespoonfuls of sugar. I orange, sliced. The juice of a lemon. 2 slices of pineapple (cut in small pieces. ) I wine glass of Maraschino. Ornament with frui ts in season and serve in Champagne goblets.

PIEDMONT PUNCH

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T ake 4 bottles of Champagne. I pint of Jamaica Rum.

1 pint of Brandy. I gill of Curacao.

Juice of four lemons. 2 pineapples, sliced. Sweeten to taste with pulverized whi te sugar. Put the pine· 18