1930 Swallows by Hon WM T Boothby

PARTY BEVERAGES

157

.EGG NOG, No. 2 (For Fifteen)

Brandy

1 quart Rum

1 pint

Eggs Sugar

10 Milk

2 quarts

^ pound Nutmeg to taste Separate eggs and beat each well. Stir sugar into beaten yolks, add milk, liquors, stir well and place in punch bowl. Add beaten whites over top and serve in glass punch cups or small highball glasses. (N. B.—Nutmeg should be provided on the side and added only when wished. A fancy is colored sugar dusted over top in the punch bowl.)

ESPANOL PUNCH (For Eight)

Sherry

1 quart Brandy 1 quart Lemon

pint

Cider

2 spoons

Sugar 1 teacupful Stir all well in punch bowl with large lump of ice, decorate and serve in punch cups.

FIRST REGIMENT (Punch for Fifteen)

Champagne

2 quarts Cognac 2 jiggers Sugar juice of 20 Seltzer

1 pint

Curacoa Lemon

i pound

i quart Stir all, except champagne, in punch bowl with large lump of ice. Add champagne, decorate and serve in punch glasses.

FISH CLUB PUNCH (For Eight)

Peach Brandy 4 jiggers Brandy

2 jiggers 25^ jiggers

Rum Sugar

2 jiggers Lemon

Vi pound White Rock 3 pints Stir well in punch bowl with large liunp of ice. Twist few pieces lemon peel over, decorate and serve in punch glasses.

GOTHIC PUNCH (For Twenty)

Catawba

2 quarts Claret

1 quart

Champagne

1 quart Pineapple ..1 can shredded

Sugar juice of 12 Stir all, except champagne, in punch bowl with large lump of ice. Add champagne, decorate and serve in punch glasses. 1 pound Lemon