1930 Prohibition Punches A book of Beverage by Roxan B. Doran




For twenty p ersons, take 1 fresh pineapple of nwdi um size, cut into fine pieces. To l1/ 2 lbs. of sugar add 2 cups of co ld water and boil from 10 to 15 minutes. Pour the hol syrup over the pineapple and let stand at least 12 hou rs. (2-cl hours is not too long.) An hour before serving add the juice of 6 oranges and 4 lemons. Add 2 quarts of cold tea freshly drawn of fine flavor and not too strong. If not acid enough, add another lemon. Flavor with strawberries cut in halves or candi ed or Maraschino cherries as preferred. Stir well, and lastly add ice to chill thoroughly. If the tea is too strong or has stood on the leaves till bitter, it will spoil the punch. The secret of a delicious pu nc!l is tn make a syrup of the sugar. Mrs. Carl E. Grammer Philadelphia, Pa.


Y2 cup lemon juice 1 l1/2 cups orange juice 2

cup pineapple juice

tablespoons cherry juicP Sweeten to taste


cups water Garnish with mint and cherries Mrs. F. X. A. Eble (Wife of the U. S . Commissioner of Customs)

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