1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

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over, allowing it to stand for five minutes. Strain and cool, add the sugar and the lemons, which should have been washed and sliced very thin. Add two cupfuls of cracked ice to this and allow it to chill. When ready to serve place a square of ice in the punch bowl and strain the liquid over add a cupful of red raspberries and a quart of commercial cider of the sparkling type. This is readily obtainable at a first class grocer's. Serve in tall glasses.

DEBUTANTE PUNCH

3 lemons, 2 oranges, 6 sprays of mint, i quart of grape juice, i pint of carbonated water, i pint of tea (green), 1 cupful of sugar, i pint of water.

To a half teaspoonful of green tea use a half pint of boiling water ; allow to infuse for five or six minutes, strain and cool. Extract the juice from the lemons, add the sugar and water and mix with the cooled tea. Prepare a punch bowl by placing a piece of ice in the center; pour the tea and lemon mixture over and add two oranges peeled and cut into halves and slices, then the mint, crushing the leaves before using. Allow this to stand for a few minutes and pour in the grape juice, and last, the carbonated water. The punch should be served as soon as ready.

CIDER PUNCH

2 quarts of sweet cider, i pint of loganberry juice.

3 lemons, 3 oranges,