1934 Tom and Jerry's Bartender's guide

72

The Complete Buffet Guide, or

r cup of strong green tea. 1 quart of boiling water. r quart of hot milk. , Put all the materials in a clean demijohn, the boil· ing water to be added last.

COLD RUBY PUNCH.

2 quarts of Batavia arrack. 2 quarts of Port wine. 5 pints of green tea: 2 pounds of loaf sugar. J uice of 12 lemons. 1 pineapple cut in small pieces. Sweeten to taste and ice before serving.

CENTURY CLUB PUNCH.

1 pint of old Santa Croix rum. r pint of old J amaica rum. c: pints of water.

M'KINLEY CLUB PUNCH. (For a party of 20.)

Take 2 bottles of champagne. 1 bottle of pale sherry .

1 bottle of Cogn ac. I bottle of Sauterne. I pineapple, sliced and cut in small pieces. 3 lemons, sliced. Sweet en t o tast e, mix , cool and serve.