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No. 12—PINEAPPLE PUNCH.
- 1 large, fresh pineapple
- ½ lb. of sugar
- 2 bottles of white wine
- ¾ bottle of champagne
Preparation: The pineapple is peeled and sliced very thin. The sugar is added, ½ bottle of the wine poured over and let stand several hours, then add the rest of the wine and when serving, pour in the champagne.
Remarks: Instead of the champagne you may put in a small bottle of Seltzer-water.
No. 13—STRAWBERRY PUNCH.
- 2 qts. of fresh strawberries
- 2 bottles of white wine
- Scant ½ lb. of sugar
The preparation is the same as No. 13, Pineapple Punch. If you like you may add ½ bottle of champagne.
No. 14—RASPBERRY WINE.
- Raspberries and sugar
- Light white wine
Preparation: The berries are crushed and strained through a cloth. With 1 qt. of raspberry juice, use 2 lbs. of sugar and 2 qts. of white wine and let it come to a boil. Cool it and fill into bottles that are well corked and kept in a cool place.
No. 15—PEACH PUNCH.
- 3 lbs. of peaches
- ½ lb. of sugar
- 2 bottles of white wine
- 1 bottle of red wine
Preparation: The peaches are peeled and sliced, put into a bowl with sugar, 1¼ bottle of white wine and let stand 3 to 4 hours. Then pour on the rest of the white wine and red wine and serve very cold.
No. 16—MAY BOWL OR WOODRUFF PUNCH.
- 2 bottles of white wine
- About 1/20 lb. of woodruff
- ¼ lb. of sugar
Preparation: One-half bottle of white wine is poured on the woodruff. Cover the bowl and let stand several hours. Then add the rest of the wine and sugar. Place the bowl on ice.
Remarks: This May bowl may be improved by mixing a bottle of champagne and 1 cupful of strawberries with it when serving.
