1933 Jack's Manual by J A Grohusko

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JACKS MANUAL

PORT WINE PUNCH

I tablespoonful of sugar Juice of a lemon 100% port wine Fill glass with cracked ice. Stir with spoon, ornament with fruits in season, and serve with straws. REGENT PUNCH To I Vz pints of strong, hot green tea add i Vz pints of lemon juice, 154 pints of Capillaire, one pint of Jamaica rum, one pint of hrandy, one pint of Batavia arrack, one pint of Curasao, one hotde of champagne, two tahlespoonfuls of angostura hit ters, one sliced pineapple, and two sliced oranges. Mix thor oughly in a punch howl. Add the wine and ice just before serving.

RHINE WINE PUNCH {One gallon)

Juice of 8 lemons 2 ponies of hrandy 2 ponies of curagao

1 pony of henedictine 2 quarts of Rhine wine 2 quarts of sparkling water Sugar to taste.

ROMANPUNCH

Juice of half a lemon 54 pony water I teaspoonful granulated sugar 25% rum 25% brown curagao 50% hrandy Shake well and strain into a goblet. Dress with fruit in season and add a little port wine on top.