Page:The Boston cooking-school cook book (1910).djvu/70

 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 cup sugar 1/2 lb. Canton ginger 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 cups sugar 1 quart California champagne 4 tablespoons brandy 2 tablespoons Medford rum 2 tablespoons Orange Curaçoa Juice 2 lemons 2 cups tea infusion Ice 1 quart soda water

Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curaçoa, 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 2 cups sugar 1 quart Burgundy 1 cup rum 1/3 cup brandy 1/3 cup Benedictine 1 quart Vichy 3 sliced oranges 1/2 can pineapple Juice 2 lemons 1 cup tea infusion 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