1933 Here's How by George A Lurie

PARTY BEVERAGES

165

BRANDY SHRUB (FOR TWELVE)

Brandy

1 quart Sherry

1 pint

Sugar % pound Lemon juice and peel of 3 Steep lemon juice and peel in brandy for 24 hours, then discard peel. Add sherry and sugar, stir well, strain through jelly bag and bottle for use.

BRIDGE PUNCH (FOR TWELVE) 1 quart Curacoa 1 jigger Brandy 3 jiggers Seltzer 1 sliced Lemon

Claret

1 jigger 1 jigger 1 quart

Maraschino

Sherry Orange

1 sliced Cucumber..few slices peel Sugar Syrup ....4jiggers

Place few pieces twisted lemon and orange peel in punch bowl, add other ingredients and stir well with large cubes of ice. Decorate and serve in punch glasses.

BRIDGE PUNCH, No. 2 (FOR TWENTY)

Brandy

1 quart Rum 1 quart Lemon

2 jiggers 4 jiggers 4 jiggers 1 pound 1 quart

Strong Tea

Orange

4 jiggers Grapefruit

Pineapple..1 can, crushed Sugar

Maraschino

Seltzer

Cherries 6 sprigs Crush mint with sugar in punch bowl,add other ingredients with large cubes of ice and stir well. Decorate and serve in punch glasses. 1 bottle Mint

BURGUNDY CUP (FOR TWELVE)

Burgundy

2 quarts Seltzer

1 quart

Lemon,.peel and juice of 2 Sugar 8 ounces Stir well in bowl with ice, add sugar, and when thoroughly chilled remove lemon peel and serve in punch cups.