1917 The Reminder by Jacob A. Didier (5th edition)

J pound of sugar to syrup. I quart Rhine or Moselle wine; I quart Apollinaris. Stir well, add fruit, a few lumps of ice, and serve.

CLARET PUNCH. (One Gallon Mixture) J pound of fine sugar, dissolve with a little water. 4 quarts of claret. 2 lemons, sliced. 2 oranges, sliced; also some pineapple.

Mix well, and just before serving put in one quart of champagne, stir and serve with square piece of ice in the bowl. Use champagne glasses.

DRY PUNCH. (One Gallon)

Use a punch bowl.

6 oranges, sliced. I lemon, sliced. I bottle of Cognac. 3 bottles of champagne.

Pour the cognac over the sliced fruit, let them stand six hours, then pour in the champagne and serve in punch cups.

FRUIT PUNCH. (One Gallon)

Use a pimch bowl.

6 ounces of sugar, dissolved in 3 quarts of boiled water; 117