1933 American Bar Guide by R C Miller

76. Orange Punch

The juice of 3 or 4 oranges. The peel of 1 or 2 do. ~ lb. lump-sugar. 3,0 pints of boiling water.

Infuse half an hour, strain, add Yi pint of porter; ~ to pint each, rum and brandy (or either alone 1,0 to 2 pints) , and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of Curacoa, noyau or maraschino improves it. A good lemon punch may be made by substituting lemons instead of oranges. 77. N.R.A. Punch and the 18th Amendment Right from the shoulder with a smile. Be tempe rate in all things. 78. Yachtsman Punch The juice of two oranges, peel of three lemons, ~ pound of sugar, two quarts of boiling water. Infuse half hour, then strain; add 1 pint Santa Cruz rum, 1 pint Scotch whi skey, 1 pint Pop-Pi-Ya wine. 79. MacFadden Punch A wee bit of Scotch whiskey. While pouring in glass use a woolen mit, economic reason. Don't use berries out of season.

80. Lincoln Club Punc.Y;;J (For a party of twenty ) ~

Four bottles of Pop-Pi-Ya wine 1 bottle cognac, l bottle of Sauterne, 1 pineapple, sli~ed and cut in small pieces, 4 lemons sliced, sweeten to taste, mix, cool, and serve. 27