lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.
Fruit Punch I
| 1 quart cold water | 1/2 cup lemon juice |
| 2 cups sugar | 2 cups chopped pineapple |
| 1 cup orange juice | |
Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.
Fruit Punch II
| 1 cup water | 2 cups strawberry syrup |
| 2 cups sugar | Juice 5 lemons |
| 1 cup tea infusion | Juice 5 oranges |
| 1 quart Apollinaris | 1 can grated pineapple |
| 1 cup Maraschino cherries | |
Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.
Fruit Punch III
| 1 cup sugar | 1/3 cup lemon juice |
| 1 cup hot tea infusion | 1 pint ginger ale |
| 3/4 cup orange juice | 1 pint Apollinaris |
| Few slices orange | |
Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.
Fruit Punch IV
| 9 oranges | 11/2 cups tea infusion |
| 6 lemons | 11/4 cups sugar |
| 1 cup grated pineapple | 1 cup hot water |
| 1 cup raspberry syrup | 1 quart Apollinaris |
Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and
