1933 Here's How by George A Lurie

PARTY BEVERAGES

AMBROSIAL NECTAR (SHERBET FOR TEN)

Burgundy

2 quarts Orange

12 sliced

Pineapple ..2 cans sliced Cocoanut 1 grated Use porcelain or glass mould. Build up alternate layers of fruit, sprinkling cocoanut between each. Pour over bur gundy and place in refrigerator to freeze. Turn out and serve in sherbet glasses.

APPLE CIDER PUNCH (FOR TEN)

Apple Cider ....2 quarts Brandy

4 jiggers 1 teacupful

Lemon

juice of 4 Sugar

Cucumber see recipe Apples 2 diced Place ingredients in punch bowl, to which add 1 teaspoon- ful cucumber juice and few pieces of cucumber rind. Add large cubes of ice, stir well and it is ready to serve.

ARRACK PUNCH (FOR TEN)

Arrack

1 quart Rum

% pint 6 sliced

Champagne ....2 jiggers Lemon

Sugar 1 quart Place sliced lemons with liquor in punch bowl and let steep for an hour or more. Dissolve sugar in hot water and add. Add large cubes of ice, stir until cool, add champagne, decorate and it is ready to serve. 1 pound Hot Water

BACARDI GROG (PUNCH FOR FIFTEEN)

Bacardi Sugar

1 quart Strong Tea 1 quart

1 pound Hot Water

1 quart

Nutmeg to taste Place sugar and water in punch bowl and stir well. Add large cubes of ice, other ingredients and chill. Serve in punch cup with half slice of lemon and dash of nutmeg added.

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