1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

70

ENGLISH BISHOP. (Use small punch bowl.)

1 qua1t of the best Port wine. 1 orange (stuck P.retty well with cloves).

Roast the orange before a fire, and when suffi– ciently brown, cut in quarters, and pour over it the Port wine (previously made hot), add sugc1.r to taste and let the mixture simmer over the fire for half an hour. EAGLE PUNCH. (Use small bar glass.) 1 bottle of Bourbon whisky. 1 bottle of Monongahela. Lemon peel, sugar and-boiling water. TOLEDO PUNCH. (Use large punch bowl.) This punch is only prepared for parti:es, and should be mixed as follows : Place 2~ lbs. of loaf sugar in the bowl. 5 or 6 bottles of plain soda. 4 lemons, the juice only. 1 qt. Cognac brandy. 1 small bunch of wintergreen. 4 oranges and 1 pineapple (cut up); and add the sli ces into the bowl and also strawberries and grapes. Mix the ingredients well with a ladle and add: 6 bottles of champagne. 1 bottle brandy. 2 bottles of French claret. 4 bottles of Rhine wine.

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