1933 Here's How by George A Lurie

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HERE'S HOW

CAMBRIDGE CUP (FOR TWELVE)

Claret

1 quart Sherry

1 pint

Port

2 jiggers Cherry Brandy..2 jiggers 1 quart Lemon,.peel and juice of 1

Seltzer

Cucumber rind, verbena leaf, etc. Crush lemon peel with 1 cube sugar and add lemon juice. Add liquors, cucumber rind and verbena leaf and large cubes of ice. Stir until thoroughly chilled and, shortly be fore serving, add seltzer.

CARDINAL PUNCH (FOR FIFTEEN)

Burgundy

1 quart Sauterne

1 pint 1 quart

Chartreuse ....2 jiggers Plain Soda Lemon,juice and peel of 10 Sugar 1 pound Stir well in punch bowl with large cubes of ice. Add few sprigs mint and serve in punch cups.

CHAMPAGNE CUP (PUNCH FOR FIFTEEN)

Champagne

3 pints Brandy

6 jiggers 3 jiggers

Curacoa

3 jiggers Abricotine

Seltzer 1% quarts Stir well in pimch bowl with large cubes of ice. Decorate and serve in punch cups.

CHAMPAGNE CUP, No. 2 (PUNCH FOR TEN)

Champagne

1 quart Amontillado ....2 jiggers

Maraschino 1 jigger Seltzer

1 quart

Lemon,.juice and peel of 1 Crush lemon peel with 1 cube sugar, add lemon juice and place in punch bowl with large cubes of ice. Add liquors, stir until chilled, sweeten to taste, add seltzer and serve in punch cups.