1933 Here's How by George A Lurie

PARTY BEVERAGES

167

CHAMPAGNE PUNCH (FOR EIGHT)

Champagne

1 quart Curacoa

1 jigger 1 jigger % pound

Rum or Cognac..1 jigger Maraschino

Lemon

juice of 10 Sugar

Sweet Soda 1 pint Dissolve sugar with lemon juice and soda in punch howl. Add large cubes of ice and other ingredients, stir until chilled, decorate and serve in punch cups.

CHAMPAGNE PUNCH, No. 2 (FOR FIFTEEN) Champagne 2 quarts Whisky or Brandy..1 pint Rum 4 jiggers Pineapple..1 can crushed Green Tea 1 quart Sugar % pound Lemon and Orange, sliced

Stir all, except champagne, in punch bowl with large cubes of ice. Add champagne, decorate as desired and serve in punch cups. CHERRY SHRUB (FOR EIGHT) Black Cherries..5 pounds Brandy % pint Sugar 1 pound Cook cherries well in quart of water and strain through jelly bag. Cook juice down to one quart. Remove from fire and when cool add brandy, sugar, stir well, strain and bottle for use.

CIDER CUP (FOR TWELVE) 3 quarts Sherry 3 jiggers Curacoa peel of 1 Sugar

Cider Brandy Lemon

6 jiggers 3 jiggers

1 teacupful Crush lemon peel with 1 cube sugar and place in punch howl. Add other ingredients with large cubes of ice and stir until chilled. Serve in punch cups.