What to drink

The art of mixing a satisfying punch is not at all as mystifying as it is often thought to be. To mix enough for a number of guests one should own a punch bowl, and while one may spend almost any amount of money on such a thing, there are very inexpensive pressed glass bowls to be purchased. It is always advisable to select the very plainest style one can find. One of the better pressed glass bowls is in the desirable colonial pattern and will be found to be most satisfactory.

APPLEBLOOM PUNCH

Place a square of ice in the punch bowl and pour the sweet cider and white grape juice over it, allow this to become very cold, and last pour the Apollinaris over. Serve in low punch glasses.

BRISTOL PUNCH

Crush the mint, add the tea and pour the boiling water over, allowing it to stand for five minutes. Strain and cool, add the sugar and the lemons, which should have been washed and sliced very thin. Add two cupfuls of cracked ice to this and allow it to chill. When ready to serve place a square of ice in the punch bowl and strain the liquid over; add a cupful of red raspberries and a quart of commercial cider of the sparkling type. This is readily obtainable at a first class grocer’s.

Serve in tall glasses.

DÉBUTANTE PUNCH

To a half teaspoonful of green tea use a half pint of boiling water; allow to infuse for five or six minutes, strain and cool. Extract the juice from the lemons, add the sugar and water and mix with the cooled tea. Prepare a punch bowl by placing a piece of ice in the center; pour the tea and lemon mixture over and add two oranges peeled and cut into halves and slices, then the mint, crushing the leaves before using. Allow this to stand for a few minutes and pour in the grape juice, and last, the carbonated water. The punch should be served as soon as ready.

CIDER PUNCH

As loganberry juice is tart more sugar is seemingly needed than when grape juice is used, but it is far better to err on the other side and serve a punch too tart rather than too sweet. It is always wise to taste any drink one is preparing.

Peel the lemons and extract the juice, extract the juice from two of the oranges and mix with the Loganberry juice and sugar and pour into the punch bowl, in which a large piece of ice should have been placed. Slice the third orange very thin and place in the bowl. Pour the carbonated water over all and the punch is ready to serve.

GINGER ALE PUNCH

Pour one cupful and a half of boiling water over a level teaspoonful of tea and allow to infuse for five minutes; strain and pour over the sugar, stir and allow to cool. When cool add the fruit juices; place a small block of ice in the punch bowl and pour the liquid over. Just before serving add the ginger ale and the Apollinaris and float several thin slices of orange.

GRENADINE PUNCH

Extract the juice from both the lemons and oranges and mix with the sugar; allow this to stand on the ice until ready to serve, then mix with the water. Place a square of ice in the punch bowl and pour the mixture over it; stir in the grenadine and add the strawberries, and last add the carbonated water. Serve immediately.

LOGANBERRY PUNCH

Extract the juice from the lemons and add to the loganberry juice and sugar, stirring well; add the water and pour over a square of ice in the punch bowl. When ready to serve pour in the Apollinaris, and serve at once.

BERKSHIRE FRUIT PUNCH

Boil the sugar and two cupfuls of water until syrup-like, and add the lemon and orange juice. Grate the pineapple and hull the strawberries; make the tea by pouring two cupfuls of boiling water over one and a half teaspoonfuls of tea, allowing it to infuse for six minutes. Mix the syrup, fruit juices, tea and grated pineapple, and add two quarts of iced water; stir well and pour over a square of ice in the punch bowl. Add the orange, sliced very thin and cut into halves, and the strawberries. When ready to serve pour the Apollinaris over all and serve at once.

If strawberries are out of season, use Malaga grapes, cut in two and seeded.

An ideal decoration is to use grapes in bunches, hanging them around the edge of the bowl. Use white and blue grapes, or red and white; separating them with grape leaves if they are obtainable.

HONEY BLOSSOM PUNCH

Boil the honey, sugar, two cupfuls of water and the grated rind or zest of one orange together for five minutes. Allow to cool and add the other two cupfuls of water and the juice of the oranges and lemons; stir and pour over a block of ice in the punch bowl. Add the grated pineapple and the strawberries, which should have been hulled. When ready for service add the carbonated water, using a quart.

COLUMBIA PINEAPPLE PUNCH

Shred into very small pieces the edible part of a very ripe pineapple and add the oranges sliced very thin, the cucumber slices and the strawberries cut into halves, one banana cut into dice and a generous cupful of sugar. Stir these together with a pint of iced water and allow to stand for a half hour on the ice. Remove the cucumber slices, add a quarter-teaspoonful of ground cinnamon; add the cider and last, the Apollinaris. Serve at once.

The most satisfactory glasses to use would be tall slim glasses, serving a long handled spoon—an iced-tea-spoon will do—with each service so that the fruit may be eaten.

PUNCH À LA PARISIENNE

Use a large punch bowl; into which put an eight inch cube of ice; over which pour the following mixture; the juice of six lemons, which should have been peeled before squeezing, the juice of six oranges, sugar, and grape juice; stir to dissolve the sugar and add the shredded pineapple, maraschino cherries and the peeled and seeded grapes. Do not allow this to stand, but pour the ginger ale and Apollinaris over and serve immediately. If the punch seems too thick, a pint of water or more may be added without detriment.

CHOCOLATE PUNCH

This is an individual punch, and should be made in a shaker.

Place all the ingredients in a cocktail shaker and shake well; strain into a tall thin glass and serve.

MILK PUNCH

Put all the ingredients into a shaker and shake thoroughly, strain into a tall glass and serve at once.

VANILLA MILK PUNCH

Place all the ingredients in a cocktail shaker and shake well; strain into a tall glass, sprinkle with a little nutmeg and serve at once.

ORANGE COUNTY PUNCH

Put the egg, juice of the lemon, sugar, cider and ice in a cocktail shaker and shake for a minute or two, strain into a tall glass and fill with carbonated water. It were best to use a syphon.

POPULAR PINEAPPLE PUNCH

Extract the juice from the oranges and lemons, and mix with the raspberry syrup and the sugar; grate the pineapple and add to the foregoing mixture, adding enough iced water to make a full pint. Allow this to stand for ten minutes, arrange a square of ice in a punch bowl and pour the mixture over, adding the grape juice and ginger ale just at serving time.

MOCK CLARET PUNCH

Extract the juice from the lemons and add the sugar and stick of cinnamon, allowing this to stand on the ice for an hour. At the expiration of that time add the water and grape juice; pour over a block of ice in the punch bowl and serve. (It were well to remove the stick of cinnamon before serving, however.)

MOCK CRÉOLE CLARET PUNCH

Mix the grape juice, lemon juice, sugar and enough water to thin to please the taste of the hostess. Stir until the sugar is dissolved, and pour over a block of ice in the punch bowl. To this add the thinly sliced lemons and last, the Apollinaris.

STRAWBERRY PUNCH

Extract the juice from the lemons, shred and crush one pineapple and extract the juice, shred the second pineapple very fine, crush the strawberries (reserving a dozen large ones) and press through a fine sieve; mix the fruit juices with the sugar and white grape juice and allow to chill on the ice. Prepare a square of ice in the punch bowl and pour this mixture over it, add the second shredded pineapple and the selected strawberries, and pour over all the carbonated water. Serve at once.

STAUNTON FRUIT PUNCH

Extract the juice from the grape fruit and lemons and stir in the sugar and the raspberry syrup, add one quart of iced water and stir until the sugar is dissolved. Place a block of ice in the center of the punch bowl; pour the mixture over, add the grape juice and ginger ale, and then just as it is ready to be served place a brick of orange water ice in the center. Serve immediately.

It might seem that it would be necessary to stir the water ice in, but it is not, as quite enough is gathered by the ladle.

FLORIDA PUNCH

Extract the juice from the oranges and lemons, grate the pineapple and mix well with the sugar. Add a quart and a pint of iced water, and set on the ice for a half hour. Place a square of ice in the punch bowl and pour the mixture over it. Allow it to stand for ten minutes, add the Apollinaris and then the raspberry ice. Serve as soon as the water ice is added.

Small pieces of thinly sliced orange add to the attractiveness of the punch.

FRESH MINT PUNCH

Crush the mint, extract the juice from the oranges and the lemons, add the sugar and water, stirring until the sugar is dissolved. Place this in a punch bowl and arrange a square of ice in the center. Pour over this the cider and ginger ale, to which add enough green vegetable color to make the punch a good shade of green when stirred in.

MOCK CHAMPAGNE PUNCH

There is to be purchased in the market now a commercial apple juice, which is carbonated, and this should be used unless one has made the sparkling cider at home.

Extract the juice from the lemons and add the sugar and water; stir until the sugar is dissolved: add the grape juice. Place a block of ice in a punch bowl and pour this mixture over it, and then add the sparkling cider and the ginger ale.

PUNCHES FROM SYRUPS

Delicious punches may be made from syrups, whether home-made or commercial, whether made as syrups for this purpose or the fruit syrups from preserves, or the medium syrups from the cold-pack canning.

Very often there is more syrup or juice than is needed for table service in a jar of berries, and this juice may be used at once, or a little more sugar added, reheated, placed in cans, sealed and put away for later use.

For instance; if a can of strawberries is opened and found to have more juice than usual, pour off the surplus and use at once, or add enough sugar to make a thicker syrup,—which amount will have to be determined by the amount of juice,—and re-can and store.

STRAWBERRY-LEMON PUNCH

Extract the juice from the lemons by using a glass extractor and add the sugar, allowing this to stand for a half hour. Add the water, strawberry syrup and extract and pour this over a block of ice in the punch bowl. Just before serving add the carbonated water.

METROPOLITAN RASPBERRY PUNCH

For this punch either the commercial or home-made syrup may be used.

Mix the sugar with the lemon juice, and allow it to stand for a half hour on ice if possible, then add the water and the raspberry syrup; stir well and pour over a square of ice in the punch bowl. At serving time add the ginger ale and the Apollinaris. Serve immediately.

PLUM PUNCH

Extract the juice from the lemons and add the sugar and the plum syrup; stand on ice to chill, and grate the pineapple. Mix the lemon juice, sugar, plum syrup, water, grape juice and the grated pineapple together and pour over a block of ice in the punch bowl. When ready to serve add the Apollinaris. Serve immediately.

FAIRY PUNCH

Extract the juice from the lemons and the oranges and mix with the sugar; add the lime, raspberry, strawberry and pineapple syrups, and stir in the water; pour this mixture over a square of ice in the punch bowl and add the ginger ale and the carbonated water. Slip the square of raspberry water ice into the center of the bowl and serve at once.

CUP DE LUXE

Serve in a tall, straight glass pitcher and mix in the following manner; mix the cider, grape juice and grenadine, pour into the pitcher, add a pint of cracked ice, stir and add the mint, strawberries, cherries and half of a small pineapple shredded finely. Pour in the Apollinaris when ready to serve and not before. Serve in tall thin glasses.

CIDER CUP

Mix the cider and grape juice and pour over a pint of crushed or cracked ice; add a quarter of a pineapple finely shredded and the malaga grapes, and when ready to serve pour in the carbonated water.

LOGANBERRY CUP

Mix the loganberry juice, water, and cider and pour into the pitcher over a pint of cracked ice; add a little sugar if necessary as loganberry juice is very tart,—and then put in the fruit and last, add the carbonated water. Serve in tall straight-sided glasses.

ROSE-MINT CUP

Crush the mint slightly and put into the pitcher with a pint of cracked ice; mix grenadine, rose extract, grape juice and water and pour over the mint and ice. Add the ginger ale and serve at once.

KAATERSKILL CUP

Make the tea by pouring one pint of boiling water over two teaspoonfuls of tea—green or English Breakfast, as preferred—and allow it to infuse for six minutes, then strain. Allow to chill, and add to the raspberry syrup. Put a pint of cracked ice in a tall pitcher, crush the mint, and place that and the shredded pineapple with the ice, covering with the tea and raspberry mixture. When ready to serve add the ginger ale and carbonated water.

WHITE GRAPE JUICE CUP

Mix the grape juice and the pineapple syrup and pour over a pint of cracked ice in a tall pitcher. Crush the mint slightly and add that to the mixture. At serving time add the Apollinaris and ginger ale. Use tall slim glasses, or narrow goblets.

MINT-LOGANBERRY CUP

Crush the mint, and place in a pitcher with a pint of cracked ice. Add the loganberry juice, lime syrup and the carbonated water and serve at once.

AYLESFORD FRUIT CUP

Shred the pineapple very fine, crush the mint slightly and place in a tall glass pitcher with a pint of cracked ice. Pour the grape juice and cider over this, add the strawberries and cherries and last, pour in the Apollinaris. Serve immediately in tall straight-sided glasses.

Be sure to serve a generous spoonful of fruit with each service. A long handled spoon will aid in eating the fruit in comfort.

CANTON CUP

Chop the ginger until very fine; extract the juice from the lemons and mix with the chopped ginger and a tablespoonful of the syrup from the preserves, and a half cupful of sugar. Stand on the ice for a half hour and pour over a pint of cracked ice in a pitcher. When ready to serve add the tea (either green or Ceylon) and the ginger ale. Last, add the cherries and serve.

CUP À LA MEDLEY

This recipe gives the housekeeper an opportunity to use the water in which rice is boiled, and which is usually thrown away.

Make a syrup by boiling one pint of rice water, one cupful of sugar, the grated rind of one lemon, one stick of cinnamon, four cloves, and one cupful of raisins together for ten or twelve minutes. Strain carefully and chill. When ready to serve pour into a tall pitcher in which a pint of cracked ice has been placed; add two oranges thinly sliced and pour over this the carbonated water and ginger ale. Serve immediately.

FLORIDA WEST COAST CUP

Peel and shred the pineapple, saving all the juice; extract the juice from the oranges and the lemon. Boil one cupful of water and the sugar for six minutes and allow to cool. Mix the syrup thus made with the juices of the fruits, and pour into a tall slim glass pitcher; add the kumquats thinly sliced and the remaining pint and a half of water. Add a pint of cracked ice and the carbonated water. Stir well and serve at once.

FRUIT BOWL

Peel the pineapple and cut into thin slices; place in a large bowl and cover with the powdered sugar; cover the bowl and allow to stand for ten or twelve hours. Add the grape juice and the block sugar and stand on ice. Just before serving add the sparkling cider.

APPLE BOWL

Peel the apples (winesaps are excellent apples to use) core them and slice very thin. Place in a large bowl and cover with the sugar, cover and allow to stand on ice for ten hours. Pour the grenadine and grape juice over this and allow this to stand for two hours longer. Strain through a flannel into a punch bowl and add the cider, ginger ale and a pint of cracked ice. Serve immediately.

BADMINTON BOWL

Peel carefully and cut into thin slices the half cucumber; place in a bowl and sprinkle with the sugar and nutmeg. Allow this to stand for ten minutes and add the grape juice. Place this on ice for a half hour; strain, add the Apollinaris and serve at once.

CARDINAL BOWL

Grate the rind of two oranges, and squeeze the juice of four over the block sugar and add a quart of white grape juice: allow this to stand on the ice for a half hour, strain through a flannel and add the carbonated water. Serve this in a punch bowl, being sure to serve it as soon as the carbonated water is added.

BIRMINGHAM BOWL

Peel the outer skin of two of the oranges and add one quart of white grape juice and two sticks of cinnamon, allowing this to stand on ice for three hours and then strain. Extract the juice from eight oranges and pour over the sugar. Allow the sugar to melt, mix with the strained grape juice, add the remaining grape juice, both purple and white, mix and at serving time add the ginger ale.

ENGLISH CIDER BOWL

Make the tea infusion by pouring a half pint of boiling water over a teaspoonful of green tea allowing it to stand for six minutes; strain and pour into a bowl with the block sugar, cider, cucumber, thyme and sage. Allow this to stand on the ice for a half hour, strain and add the ginger ale and a pint of shaved ice. Serve as soon as the ginger ale is added.

SPARKLING CIDER BOWL

Peel an orange very thin, reserve the orange and put the peeling into a cupful of boiling water and allow it to remain a half hour. Strain this into a bowl and add the grenadine, sugar, balm, sage and sweet cider; place on ice for a half hour and again strain. Add the juice of the orange and lime, a pint of cracked ice and the sparkling cider; serve immediately.

LOGANBERRY BOWL

Peel the orange, cut it into thin slices, slice the half cucumber very thin and place all in a bowl, including the orange peeling; add the sugar, loganberry juice, and mint, and allow to stand on ice for a half hour. At the end of that time add the iced water, stir and strain.

When ready to serve add the ginger ale.