FRUIT LEMONADE

One pint boiling water, one cup sugar, two quarts ice water, juice of three lemons, one can grated pineapple. Put sugar

BEVERAGES. 223

and boiling water over the fire and cook for five minutes ; add lemon juice. When cold, add pineapple. When serving, add ice water and a dozen sliced strawberries.

Miss Ellis. ORANGEADE.

A pint of orange juice, juice of one lemon, and a pint of water. Sweeten to taste and just before serving stir in a well beaten egg. Serve very cold.

Mrs. Georgb Sinsabaugh. MINT JULEP.

Crush mint with the potato masher, add water. The water must be a light green when sufficient mint has been extracted. Always serve in water glasses. For eight juleps, use four glasses of green water, one dozen lumps sugar, juice of two lemons, two glasses whisky, cracked ice fine as snow. Each glass should have a sprig of mint and half thin slice of lemon on top.

Mrs Jerry Conroy. ORANGE CORDIAL.

The rind of eight good sized oranges, put in a gallon of California brandy ; let it stand one week. Then make a gallon of syrup from eight pounds of granulated sugar and two and a half quarts of water. When cool, strain the brandy into the syrup, stir well and bottle. Not necessary to seal it. It is very nice to serve at lunch.

Mrs. Emma Bangs. ORANGE LIQUEUR.

One gallon brandy, five oranges, seven cups sugar. Put the oranges in whole and let them stand for six weeks, stirring occasionally. Then take the oranges out, strain and put in jars.

Louise S. Holterhoff. CLARET CUP.

One quart claret, one bottle of Belfast ginger ale, one sherry glass of vermouth ; fill bottle with cracked ice.

Mrs. J. G. Mossin.

CLARET CUP (EOR 20 PEOPLE).

Three and a half pints water, three pints claret, three large cups sugar, one cup lemon juice, half cup sherry, one table-

224 LANDMARKS CLUB COOK BOOK.

spoon rum, one tablespoon orange flavor extract. Orange or lemon flavor extract is made by filling a bottle with the fresh blossoms and then covering them with alcohol.

J. F. W., Santa Barbara. CHAMPAGNE CUP (FOR 12 PEOPLE).

One quart bottle champagne, one quart oottle apollinaris wa- ter, half pint best cognac, one pint orange juice, one pint rasp- berry or strawberry juice, half cup lime juice, three-quarters pound sugar. Mix brandy, sugar and fruit juice, and bottle. Keep on ice for three days, then mix with champagne and apol- linaris and use.

S. R. M., Santa Barbara. CHAMPAGNE PUNCH.

Used on New Year's Day in New York in the early sixties by an old New York beau. Half gallon old Jamaica rum, half gallon old Santa Cruz rum. The above proportions may be varied according to taste, one gallon of rum, however, being required. One gallon water, one small cup (demi tasse) of green tea, very strong drawn and strained, for above quan- tity of rum; juice of six lemons, thoroughly mixed with white granulated sugar ; before mixing sweeten to the taste. Put in slices of lemon without the rind ; large lump of ice to re- duce the strength. Just before serving, pour in one or more bottles of champagne, according to taste. Same proportions must be followed for a less quantity (except as to the rum above stated), particularly as to the green tea and lemons. The above, including melted ice and champagne, will make nearly three gallons of punch. Two bottles of champagne and the above make a very fine punch ; excellent for a jolly good headache on the following morning. "Nunc est bibendum." (Copied verbatim from the original.)

Mrs H. T. Lfe. PUNCH.

One quart brandy, half pint Santa Cruz rum, one pound crushed sugar, one wineglass maraschino, one wineglass cura- cy oa, one wineglass kirschwasser, two dozen Sicily lemons, three quart bottles champagne, black tea to taste — about one and a half quarts.

Mrs. Emmeline Childs.

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One quart champagne, one pint rum, one pint cold tea, ten quarts lemonade, fruits.

Mrs. Belle M. Jewett. EMPIRE PUNCH.

Rub the peel of four oranges and two lemons in one and a half pounds of lump sugar, one pineapple cut in slices, one box of strawberries, two bottles of apoll-inaris, half gill of maras- chino, half gill of curacoa, half gill of benedictine, half gill of rum, one bottle of brandy, six bottles of champagne, four bottles of tokay wine, two of Madeira, four of Chateau Lafite. Mix well, strain through a sieve ; surround the bowl with ice ; trim this with leaves from pineapple, strawberries, etc.

Mrs. J. G. Mossin. FRUIT PUNCH."

Two dozen oranges, one dozen lemons, three bananas, one can grated pineapple, one cup Ceylon tea, one pound sugar, four quarts apollinaris. This recipe will make six quarts of punch.

Mrs. Emmeline Childs. GRAPEFRUIT PUNCH.

Express the juice from the grapefruit, adding boiled sugar syrup until sweet enough. Flavor with sherry, maraschino or any wine preferred. Freeze, and just before the punch begins to harden add the we'll beaten whites of two eggs, for a gallon of punch. Serve in sherbet glasses, garnished with strawberries, shredded pineapple, etc.

Mrs. George J. Denis. OHIO PUNCH.

One pint brandy, one pint champagne, half pint St. Croix rum, one gill maraschino, one gill curacoa (white), one and a half quarts lemon juice. Sweeten to taste. If too strong, add sparkling water. Four and a half large coffee cups of sugar, four dozen lemons. Add a pineapple if desired.

Louise S. Holterhoff. WHITE PUNCH.

A very delicious and delicate punch can be made with three bottles of California sauterne, one bottle of Chartreuse and a