1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

31

FAIRY PUNCH

£ cupful of lime syrup, i cupful of raspberry syrup, £ cupful of strawberry syrup, £ cupful of pineapple syrup, 2 oranges, 2 lemons, i cupful of sugar, i quart of raspberry water ice, I pint of ginger ale, i pint of water, i quart of carbonated water, Ice.

Extract the juice from the lemons and the oranges and mix with the sugar ; add the lime, raspberry, strawberry and pineapple syrups, and stir in the water; pour this mixture over a square of ice in the punch bowl and add the ginger ale and the carbonated water. Slip the square of rasp- berry water ice into the center of the bowl and serve at once.

CUP DE LUXE

i pint of white grape juice, i pint of cider,

i pint of Apollinaris, £ cupful of grenadine, Ice, Mint, Strawberries, Pineapple, Cherries.

Serve in a tall, straight glass pitcher and mix in the fol- lowing manner; mix the cider, grape juice and grenadine, pour into the pitcher, add a pint of cracked ice, stir and add the mint, strawberries, cherries and half of a small pineapple shredded finely. Pour in the Apollinaris when ready to serve and not before. Serve in tall thin glasses.