1933 Here's How by George A Lurie

170

HERE'S HOW

CURRANT SHRUB (FOR SIX)

Currants

2 pounds Brandy

% pint

Sugar V2 pound Cook currants well in quart of water and strain through jelly bag. Cook juice down to 1 quart. Remove from fire and when cool add brandy, sugar, stir well, strain and bottle for use.

DANCERS' CUP (FOR TWELVE) IV2 quarts Brandy 3 jiggers Seltzer

Cider Orgeat

6 jiggers 1 quart

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

DRAGOON PUNCH (FOR TWELVE)

Brandy Porter Sugar

2 jiggers Sherry 1 quart Lager

2 jiggers 1 quart 1 quart

% pound Champagne

Lemon 2, sliced Stir all, except champagne,in punch bowl with large cubes of ice. Add champagne and serve in punch cups.

DRY PUNCH (FOR TEN)

Brandy

1 quart Curacoa 1 quart Lemon

1 jigger juice of 8

Green Tea

Sugar ^ pound Dissolve sugar, with lemon juice and tea, in punch bowl. Add large cubes of ice, other ingredients, stir until chilled, decorate and serve in punch cups.