water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.
Ginger Punch
1 quart cold water
1 cup sugar
1/2 lb. Canton ginger
1/2 cup orange juice
1/2 cup lemon juice
Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.
Champagne Punch
1 cup water
2 cups sugar
1 quart California champagne
4 tablespoons brandy
2 tablespoons Medford rum
2 tablespoons Orange Curaçoa
Juice 2 lemons
2 cups tea infusion
Ice
1 quart soda water
Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curaçoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.
Club Punch
1 cup water
2 cups sugar
1 quart Burgundy
1 cup rum
1/3 cup brandy
1/3 cup Benedictine
1 quart Vichy
3 sliced oranges
1/2 can pineapple
Juice 2 lemons
1 cup tea infusion
Ice.
Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.
Unfermented Grape Juice
10 lbs. grapes
1 cup water
3 lbs. sugar
Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will
