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




Boil 20 minutes.

1 quart sugar 2 quarts water

~1 to 4 dozen lemous, accord ing to taste l. !'e from U to 12 pin ts of White Rock

Loganberry Sherbet-

Boil ·-! cups of water and 2 cups of sugar for 20 minutes, add 2 pint bottles, Loganberry juice; Y.i cup lemon juice, and freeze.

To mix frap p e- put sugar and water syrup (which has been boiled 20 minutes) into bowl; add lemon juice; cool with piece of ice. Just before guests come into dining room, add ViThite Rock and sherbet. Do not dilute with water. Serves 50 generously. If you h ave more sugar syrup than is needed for your J:ounch, it will kee p indefinitely and can be used at any time for lemonade or sherbets. Any of the frappe which is left OYer may be stiffe ned with gelatin and served the next day as n dessert. It is delicious. This same foundation may be used for making other pun ches bv the substitution of other fruit juices for the Loga nberr;· flavor in the sherbet and by using ginger ale instead of ·white Rock. One, for instance, which is very appetizing, is made with a mixture of lemon, pineapple and orange juice, r ather than pure lemonade, and an orange sher– bet instead of Loganbe1Ty. This is served with ginger ale instead of White Rock. Mrs. Balthasar H. Meyer (Wife of Interstate Commerce Commissioner Meyer)

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