1933 Here's How by George A Lurie

PARTY BEVERAGES

169

CLARET CUP, No. 4 (FOR TWELVE)

Claret

1 quart Brandy or Rum....1 pint

Red Grape Juice..! quart Seltzer

1 quart

Sliced Orange, Lemon, Pineapple, etc. Stir all well in punch bowl with large cubes of ice until chilled and serve in punch cups.

CLARET PUNCH (FOR TEN)

Claret

1% quarts Champagne

1 pint 1 pint

Creme de Vanille 2 jiggers Sweet Soda

Lemon 1 pound Dissolve sugar with lemon juice and soda in pimch howl. Add large cubes of ice and other ingredients, stir until chilled, decorate and serve in punch cups. juice of 12 Sugar

CLARET PUNCH, No. 2 (FOR TWELVE)

Claret

3 quarts Brandy 2 jiggers Lemon 1 pound Seltzer

1 pint

Curacoa

juice of 6

Sugar

1 quart

Sliced Fruit, Pineapple, Mint Sprigs, etc. 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.

CLUB PUNCH (FOR TWENTY) Champagne 2 quarts Brandy

1 quart

Curacoa Lemon

3 jiggers Orange Bitters....! pony

juice of ten Sugar

% pound

Seltzer !quart Stir all, except champagne and seltzer, in punch bowl with large ciihes of ice. Add champagne and seltzer, stir gently, decorate and serve in punch glasses.