1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

%%

COLUMBIA PINEAPPLE PUNCH

1 pint of sweet cider, i pineapple, 2 oranges, 4 slices of cucumber, 2 cupfuls of selected strawberries,

banana, Ground cinnamon, Apollinaris,

i

i cupful of sugar.

Shred into very small pieces the edible part of a very ripe pineapple and add the oranges sliced very thin, the cucum- ber slices and the strawberries cut into halves, one banana cut into dice and a generous cupful of sugar. Stir these to- gether with a pint of iced water and allow to stand for a half hour on the ice. Remove the cucumber slices, add a quarter-teaspoonf ul of ground cinnamon ; add the cider and last, the Apollinaris. Serve at once. The most satisfactory glasses to use would be tall slim glasses, serving a long handled spoon — an iced-tea-spoon will do — with each service so that the fruit may be eaten.

PUNCH A LA PARISIENNE

i pound of pulverized sugar,

6 lemons, 6 oranges, i small pineapple, \ pound of malaga grapes, skinned and seeded, i pint bottle of Maraschino cherries,

2 quarts of grape juice, 2 quarts of Apollinaris, 2 quarts of ginger ale, Ice.

Use a large punch bowl; into which put an eight inch cube of ice; over which pour the following mixture; the