Slakethirst

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

6 Oranges, sliced.
3 Lemons, sliced.
2 Pineapples.
2 jiggers Abricontine.
4 jiggers Curacoa.
4 quarts Claret.
3 pints Apollinaris.

Mix well with a Ladle and set aside for three hours before using. Then strain info another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne. Stir gently once or twice, and then put in a block of clear Ice and decorate the top of it tastily with Fruits and let several slices of Grape Fruit float around in the bowl. Serve in Champagne glasses.

Fill large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Bar Sugar.
¼ jigger Curacoa.
1 jigger Port Wine.
1 Egg.

Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top and serve.

(2½-Gallon Mixture for a Reception or Party of 50 People)

Into a large Punch bowl pour:
1¼ pints Lemon Juice.
2 pints Gum Syrup.
¾ pint Orange Juice.
1¼ pints Brandy.
6 quarts equal parts Sweet and Dry Catawba.
2 quarts Carbonated Water.

When well stirred place large block of Ice in center of bowl; dress the Ice with Fruit and serve with a Ladle into Punch glasses.

(For a Party of 20)

For mixing use a large Punch bowl.
½ can Peaches.
½ can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1½ jiggers Jamaica Rum.
1 jigger Green Chartreuse.

Set this mixture aside in ice box for 6 hours. Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into Punch glasses.

Fill large Bar glass ⅔ full Shaved Ice.

3 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
2 slices Orange.
2 jiggers Claret.

Shake; strain into thin glass; dress with Fruit and serve with Straws.