The Boston cooking-school cook book

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 ¾ cup orange juice ⅓ 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 1½ cups tea infusion 1¼ 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 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 ½ lb. Canton ginger ½ cup orange juice ½ 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