CHAMPAGNE PUNCH.
Prepare one pint of tea as follows: Steep three heaping teaspoonfuls Oolong tea five minutes in one pint of freshly boiling water. Strain and when cold add two liqueur glasses each of brandy, maraschino and medford rum. One sliced, peeled, orange, four thin slices of pineapple and six lumps of loaf sugar. After brewing as per general directions, add one quart of champagne, one-half pint of Rhine wine and one bottle cold plain soda. Pour in punch bowl and serve immediately.
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