1934 What Shall We Drink by Magnus Bredenbek

Punches 57 Stir to mix, then add a tablespoon of "gum," stirring again while adding thinly shaved ice until the glass is half full; then fresh milk, thoroughly stirred. Top with nutmeg gratings and enjoy the drink. MIXING A ROMAN PUNCH Not to know how to mix a Roman Punch will prove a real embarrassment to the hostess if her guests suggest such a preference, so here's the formula; FiU a tumbler half full of snowy ice and pour over it one ounce of brandy,one and a half ounces of rum,a quite scant ounce of Curacao,the strained juice of a half orange,a dash of lemon juice, "gum" to suit taste, and stir thoroughly. Garnish top with fruits or berries in season and drink with straw or glass sippers. MIXING AN ORANGEPUNCH This Orange Punch really is dehcious. Slice five oranges and cut into eighths. Put in porcelain pot, cover oranges with one poimd sugar, and pour on two quarts of boiling hot water. Let stand to steep for three-quarters of an hour. Now strain into your punch bowl containing cracked ice and add one pint of brandy, one pint of Jamaica nun, three- quarters of a pint of Porter, an ounce of Arrack and two ounces of Curacao or Maraschino cordial, as you prefer. Stir till well chilled and serve in punch glasses. MIXING A LEMON PUNCH Follow the instructions for the Orange Punch above, using five lemons instead of five oranges. MIXING A ROCHESTERPUNCH Get out your large punch bowl and surround with ice. Have ingredients of the Rochester Punch well chilled before mixing as follows: Four bottles of sparkling Catawba, two bottles of Sauteme, four bottles of sparkling Isabelle, one pint of Curacao,one pint of Maraschino cordial, all of which mix thoroughly. Now garnish with strawberries at will,