1920 What to Drink E L Bertha

WHAT TO DRINK

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and add the lemon and orange juice. Grate the pineapple and hull the strawberries; make the tea by pouring two cupfuls of boiling water over one and a half teaspoonfuls of tea, allowing it to infuse for six minutes. Mix the syrup, fruit juices, tea and grated pineapple, and add two quarts of iced water; stir well and pour over a square of ice in the punch bowl. Add the orange, sliced very thin and cut into halves, and the strawberries. When ready to serve pour the Apollinaris over all and serve at once. If strawberries are out of season, use Malaga grapes, cut in two and seeded. An ideal decoration is to use grapes in bunches, hanging them around the edge of the bowl. Use white and blue grapes, or red and white ; separating them with grape leaves if they are obtainable.

HONEY BLOSSOM PUNCH

i cupful of honey, i cupful of sugar, i quart of water, 2 lemons, 12 oranges, I pineapple, 24 strawberries-, Ice, Carbonated water.

Boil the honey, sugar, two cupfuls of water and the grated rind or zest of one orange together for five minutes. Allow to cool and add the other two cupfuls of water and the juice of the oranges and lemons; stir and pour over a block of ice in the punch bowl. Add the grated pineapple and the strawberries, which should have been hulled. When ready for service add the carbonated water, using a quart.