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 | 1/2 lb. Canton ginger |
| 1 cup sugar | 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 tablespoons Orange Curacoa |
| 2 cups sugar | Juice 2 lemons |
| 1 quart California champagne | 2 cups tea infusion |
| 4 tablespoons brandy | Ice |
| 2 tablespoons Medford rum | 1 quart soda water |
Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa, 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 | 1 quart Vichy |
| 2 cups sugar | 3 sliced oranges |
| 1 quart Burgundy | 1/2 can pineapple |
| 1 cup rum | Juice 2 lemons |
| 1/3 cup brandy | 1 cup tea infusion |
| 1/3 cup Benedictine | 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
