Page:The Boston cooking-school cook book (1910).djvu/69

 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 2 cups sugar 1/2 cup lemon juice 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 sugar 1 cup tea infusion 1 quart Apollinaris 2 cups strawberry syrup Juice 5 lemons Juice 5 oranges 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 cup hot tea infusion 3/4 cup orange juice 1/3 cup lemon juice 1 pint ginger ale 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.

Fruit Punch IV

9 oranges 6 lemons 1 cup grated pineapple 1 cup raspberry syrup 1-1/2 cups tea infusion 1-1/4 cups sugar 1 cup hot water 1 quart Apollinaris

Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and