f a dozen apricots, a wine glass
of sherry, a quart of sparkling Moselle and a quart of apollinaris.

* * * * *

Sauterne Cup

Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris
and champagne, a wine glass of Chartreuse and two tablespoonfuls of
sugar.

* * * * *

Champagne Punch

In a bowl place one sliced orange, one lime sliced very thin, and
the juice of another lime, one-fourth of a pineapple sliced, and
one-fourth of a pound of sugar. Let stand twelve hours. Put a large
block of ice in a punch bowl, add the above ingredients with a
wine glass of Maraschino, two tumblers of sauterne, a wine glass of
raspberry syrup, and last of all, one quart of champagne, a few whole
straw-berries and a claret glass of Benedictine may also be added.

* * * * *

"T" Punch

Slice a whole pineapple and three lemons, and place in a punch bowl
with the juice only of nine other lemons, add two pounds of sugar, and
let these ingredients stand several hours. Then add one quart each of
green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow
it to stand another hour. Then place in the punch bowl with a large
block of ice, and pour in six quarts of champagne.

* * * * *

New York Club Punch

Take two pounds of lump sugar and squeeze over it the juice of one
dozen lemons, using a little of the grated rind. Let this stand three
hours, then strain the syrup through two thicknesses of flannel and
set away on ice. Just before serving add one quart each of brandy,
Jamaica rum, Madeira and water.

* * * * *

Milk Punch

Take the juice and shaved peel of two dozen lemons, mix with five
quarts of water, three pounds of loaf sugar and six quarts of rum.
Stir until the sugar is dissolved, then add two quarts of boiling milk
and allow the mixture to stand twenty-four hours. Then strain twice
through a cloth.

* * * * *

Apple Toddy I

Bake slowly two dozen cored apples until done. Place in a large stone
jar with eight pounds of sugar. Pour over them four gallons of boiling
water and let stand for forty-eight hours. Then remove the apples and
crush them after taking off the skins. Return the fine pulp to the
jar, and add one gallon of whiskey, one gallon of brandy, one gallon
of peach brandy and three pints of Jama