1934 Harry Johnson's new and improved Bartenders' Manual

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When required for use, place the tureeu iu a pan of boiling water, press' the oranges with a spoon, and run the juice through a sieve. Boil the remainder of the claret; add the strained juice, and seiwe warm in glasses. Port wine may be substituted for claret, and lemons may be used instead of oranges, but this is not often done when claret is used. 1 quart of Batavia arrac; 1 quart of port wine; 3 pints of green tea; 1 pound of loaf sugar; Juice of 6 lemons; I pineapple, cut in small slices; Dissolve the sugar in the tea, and add other ma terials served iced. ROCHESTER PUNCH. (For a small party.) COLD RUBY PUNCH. (Use a punch bowl.)

2 bottles of sparkling Catawba; 2 bottles of sparkling Isabella; 1 bottle of Sauterne; 2 wine glasses of maraschino; 2 wine glasses of cura^oa;

Flavor with ripe strawberries; should strawberries not be in season, add a few drops of extract of peach or vanilla. Ice in a cooler, place pieces of different fruits in season into a fancy wine glass, and serve.

FEDORA. (Use a large bar glass.

1 pony of brandy (Martell); 1 pony of curagoa; pony of Jamaica rum; I pony of Bourbon;