1934 What Shall We Drink by Magnus Bredenbek

38 What Shall We Drink? divide or multiply the ingredients accordingly for the larger or smaller amount. The hostess may serve or let her guests ladle out their own. Usually, however,the guests enjoy the hostess's pour ing. Of course, if you wish a servant to perform this rite, you may do so. In some cases, it may be necessary. If one wishes to dispense with the champagne and merely use the claret, there can be no objection, and it makes a delicious punch alone. MIXING BURGUNDYPUNCH Into your punch bowl half full of cracked or cubed ice pour three bottles of a Burgundy wine and stir to chill. Then add orange syrup to suit taste, also stirring while adding two diced oranges and half a pineapple cut into slices and diced. This may be served in the usual punch glasses and makes approximately fifteen drinks. Some hostesses serve in tumblers fiUed with shaved ice, crowning the top of the ice with the fruits and furnishing strawsfor sipping the "individual" punch drink. There is no reason why other methods of serving cannot be invented by the hostess. The chief point, after aU, has been achieved in the preparation of the punch. For instance,instead of pine apple,one may use strawberries,raspberries or other fruits in season. Lemon dice sometimes are added with the orange, but should be used sparingly. MIXING A MANHATTAN PUNCH The Manhattan punch often is mixed in individual fashion but the task is too laborious for the host when enter taining a half dozen or more guests. Far easier to mix the concoction in a large shaker and then serve individually. Let us figure, say, on four portions for a bridge party. If you are entertaining more or fewer, you merely need ob serve the proportions of the ingredients given here. For mixmg punches as well as cocktails and other drinks,have on