1933 The Bon Vivant's Companion by George A Zabriskie

Jhe Von Vivant's Companion

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ORANGE PUNCH The juice of 3 or 4 oranges The peel of 1 or 2 oranges M pound of lump sugar 3M pints of boiling water

Infuse half an hour and strain. Add pint of porter, M to 1 pint each, rum and brandy (or either alone, 1H to 2 pints), and add more water and sugar if desired weaker and sweeter. A liqueur glass of curacao, noyau, or maraschino improves it. A good lemon punch may be made by substituting lemons instead of oranges.

PINEAPPLE PUNCH "Jor a party of teti^

4 bottles of champagne 1 gill of curacao 1 pint of Jamaica rum Juice of 4 lemons 1 pint of brandy 4 pineapples, sliced Sweeten to taste with pulverized white sugar. Put the pineapple with onepoundof sugar into a glass bowl, and let it stand until the sugar is well soaked into the pineapple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the center of the bowl; ornament with loaf sugar, sliced orange, and other fruits in season. Serve in cham pagne glasses. Pineapple punch is sometimes made by adding sliced pineapple to Brandy Punch.