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

2 whiskey glassfulls of gum syrup. I whiskey glassfull of pine apple syrup. I whiskey glassfull abricotine; J pint of brandy.

3 quarts of Tokay wine. I quart of claret wine.

Stir well, then put a square piece of ice in the bowl and servo in fancy wineglasses with sliced fruit.

CHAMPAGNE BOWL. (li Gallon Mixture) ' 1 pound of loaf sugar. 2 quart bottles Moselle wine; 1 quart bottle Burgundy wine; 2 quart bottles champagne.

Cover the bowl well and put it on ice three to four hours; then stir and serve with sliced fruit in punch cups.

CLARET BOWL. (ij Gallon Mixture)

Put in a punch bowl.

2 wineglasses curacoa. 2 wineglasses abricotine; I quart Apollinaris or car bonated water. 3 quarts claret wine. Stir,add

1 can pineapple. 3 oranges, sliced. 2 lemons, sliced.

Let this mixture stand three or four hours. Put a piece of ice in

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