For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
6 Oranges, sliced.
3 Lemons, sliced.
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.
4 lumps Ice in medium size Mineral Water glass.
Fill up with Claret and serve.
Roast an Orange before a fire or in a hot oven. When brown cut it in quarters and drop the pieces, with a few Cloves, into a small porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine. Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for 30 minutes. Serve in Stem glasses with Nutmeg grated on top.
Fill large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Bar Sugar.
¼ jigger Curacoa.
1 jigger Port Wine.
Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top and serve.
(2½-Gallon Mixture for 50 People)
4 lbs. Cut Loaf Sugar.
2 quarts Port Wine.
2 quarts Batavia Arrack.
6 quarts green Tea.
Juice of 24 Lemons.
(See instructions for mixing and serving Punches in quantities.)