1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

«T

Extract the juice from the lemons, shred and crush one pineapple and extract the juice, shred the second pineapple very fine, crush the strawberries (reserving a dozen large ones) and press through a fine sieve; mix the fruit juices with the sugar and white grape juice and allow to chill on the ice. Prepare a square of ice in the punch bowl and pour this mixture over it, add the second shredded pine- apple and the selected strawberries, and pour over all the carbonated water. Serve at once. i grape fruit, i cupful of raspberry syrup (home-made or commercial), 4 lemons, i quart of white grape juice, 1 pint of ginger ale, i quart brick of orange ice, i cupful of sugar, Ice. Extract the juice from the grape fruit and lemons and stir in the* sugar and the raspberry syrup, add one quart of iced water and stir until the sugar is dissolved. Place a block of ice in the center of the punch bowl ; pour the mix- ture over, add the grape juice and ginger ale, and then just as it is ready to be served place a brick of orange water ice in the center. Serve immediately. It might seem that it would be necessary to stir the water ice in, but it is not, as quite enough is gathered by the STAUNTON FRUIT PUNCH

ladle.

FLORIDA PUNCH

12 oranges, 2 lemons, I pineapple, I brick of raspberry water ice, £ cupful of sugar (more if liked), I pint of Apollinaris,