1928 Cheerio a book of Punches and Cocktails by Charles

PUNCHES AND PARTY DRINKS 35

shake well, and ornament with berries in season. Serve with a straw. Sauterne Punch Fill a small container two-thirds full of shaved ice. Add one teaspoonful of powdered sugar, one slice of lemon, one slice of orange, one piece of pineapple. Fill with Sauteme, omament with berries in season and serve v/ith a straw. Champagne Punch Mix together in a container, one quart of Cham pagne, three tablespoonfuls of sugar, one orange sliced, the juice of a lemon, two slices of pineapple eut into small pièces and a wine-glass measure of raspberry or strawberry syrup. Put in a few lumps of ice. Orna ment with fruits in season and serve in Champagne goblets after removing ice. Orange Punch Cut the peel of two oranges into a quart and a half of water and squeeze in the juice of four oranges; also drop in a small cupful of powdered sugar. Allow to boil half an hour and add a half pint of porter, three- quarters of a pint of rum and an equal amount of brandy. A liqueur glass of Curacoa and a dash of Maraschino will improve the drink immensely. Serve piping hot. Lemon Punch may be made with this formula by sub- stituting lemons for oranges.