Punch Hollandaise
4 cups water
1-1/3 cups sugar
1/3 cup lemon juice
Rind one lemon
1 can grated pineapple
1/4 cup brandy
2 tablespoons gin
Cook sugar, water, and lemon rind fifteen minutes, add lemon-juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doily.
Victoria Punch
3-1/2 cups water
2 cups sugar
1/2 cup lemon juice
1/2 cup orange juice
Grated rind two oranges
1 cup angelica wine
1 cup cider
1-1/2 tablespoons gin
Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.
Lenox Punch
2 cups water
3/4 cup sugar
2/3 tumbler currant jelly
Ice
1 cup orange juice
1/2 cup lemon juice
2 bottles ginger ale
1/3 cup brandy
Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.
German Punch
2 cups water
1-3/4 cups tomatoes
3 apples, cored, pared, and chopped
1 cup sugar
3 tablespoons lemon juice
Piece ginger root
3 tablespoons Maraschino
Mix ingredients, except cordial, and cook thirty-five minutes. Rub through a sieve, add Maraschino, and freeze to a mush.
