1920 What to Drink E L Bertha

WHAT TO DRINK

28

Water, Ice.

Extract the juice from the oranges and lemons, grate the pineapple and mix well with the sugar. Add a quart and a pint of iced water, and set on the ice for a half hour. Place a square of ice in the punch bowl and pour the mix- ture over it. Allow it to stand for ten minutes, add the Apollinaris and then the raspberry ice. Serve as soon as the water ice is added. Small pieces of thinly sliced orange add to the attrac- tiveness of the punch.

FRESH MINT PUNCH

12 sprays of fresh mint, 3 lemons, 6 oranges, f cupful of sugar, i£ quarts of ginger ale, i pint of sweet cider, i pint of iced water, Ice, Vegetable color.

Crush the mint, extract the juice from the oranges and the lemons, add the sugar and water, stirring until the sugar

Place this in a punch bowl and arrange a

dissolved.

is

square of ice in the center. Pour over this the cider and ginger ale, to which add enough green vegetable color to make the punch a good shade of green when stirred in.

MOCK CHAMPAGNE PUNCH

i quart of sparkling cider, i quart of white grape juice, 4 lemons, £ cupful of sugar,