1933 The Home Bartender

PUNCHES

B·EST W'AY TO SERVE PUN

1 Secure a deep tray or roast pan; cover it with a table cloth or napkin clean and white, place newspapers under- . neath; then put large piece of' ice in center and in center of ice put a large container full of boiling hot water. Let it make a large hole•ini ice good and deep. '])hen clean.out with clean white cloth. On top of ice and around• the bottom of the Ice lays sprigs of mint. Always serve with fresh fruits in season. Lay fresh fruits around bowl. 2 After making hole in ice set your punch bowl in center and fill. Have ladel handy always. Decorate around bowl and bottom of ice with clean fresh mint, serve in wine cups always, sprig of mint if desired. Also have a clean white cloth handy also buckets to mop up drippings of w·ater. Squeeze or wring water into the bucket or pail. 3 Or else take one watermelon cut in half, take out red fruit carefully and leave white and outside green. Take clean white rag and clean outside of melon, put in hole in ice and fill melon with punch and piece of ice, take a parisian ball cutter and cut rounds of Red Melon, and put one on top of each punch with Sprig of Mint. Serve.

PUNCH WASSAIL

A christmas and festive occasion on which good wishes are expressed in drinking, celebrating and aliio singjng of Carols.

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