1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

89

SPARKLING CIDER BOWL

I orange, i lime, 3 slices of cucumber, i sage leaf, 3 sprigs of balm, £ cupful of grenadine (4 tablespoonfuls),

1 quart of plain sweet cider, 1 quart of sparkling cider, i pound of block sugar, Ice.

Peel an orange very thin, reserve the orange and put the peeling into a cupful of boiling water and allow it to remain a half hour. Strain this into a bowl and add the grenadine, sugar, balm, sage and sweet cider; place on ice for a half hour and again strain. Add the juice of the orange and lime, a pint of cracked ice and the sparkling cider; serve immediately.

LOGANBERRY BOWL

1 orange, £ cucumber, i pound of powdered sugar, 1 spray of mint, 1 quart of loganberry juice,

1 quart of iced water, 1 quart of ginger ale, Ice.

Peel the orange, cut slice the half cucumber very thin and place all in a bowl, including the orange peeling; add the sugar, loganberry juice, and mint, and allow to stand on ice for a half hour. At the end of that time add the iced water, stir and strain. When ready to serve add the ginger ale. it into thin slices,