Mix together the juice of the lemons and orange, add sugar, grape juice, and water. Place a small cake of ice in the bottom of a punch bowl or in a tall glass pitcher and pour in tl3e liquid.
Lime Punch.
4 cupful lime juice, 9i cupfuls sugar sirup, 9 cupfuls pineapple juice, cupful orange.
Mix together the lime juice and sirup; then add the pineapple juice and orange. When ready to serve, put in glasses half filled with crushed ice and add a few Mara schino cherries.
Pineapple Punch.
1 cupful grated pineapple, 2 cupfuls water, 2 cupfuls sugar, cupful fresh-made tea, Juice 3 oranges, Juice 3 lemons, 1 cupful grape juice, 9i quarts water.
Put the pineapple and 9 cupfuls water to boil for fifteen minutes, Strain through cheese cloth, pressing out all the juice. Add 1 pint of water to the sugar, which has been boiled ten minutes, then add the tea, juice of the oranges and lemons grape juice, and the balance of du water. Put in a punch bowl with a large lump of ice. Serve perfectly chilled in sherbet glasses.
Fruit Punch.
Juice 6 lemons, 2 cupfuls water, 1 pound sugar, Chopped rind 1 lemon, 9 bananas, 1 grated pineapple, bottle Maraschino cherries and their liquor, 2 quarts Apollinaris.
Put the water, sugar, and rind of lemon on to boil; boil five minutes, strain, and while hot slice into it the bananas, pineapple, cherries and their liquor. When ready to serve, put in the center of punch bowl ei square block of ice; pour over it the Apollinaris; add to the fruit the juice of the lemons and put it all into the bowl.
Mulled Cider.
1 quart cider, 1 teaspoonful whole allspice, teaspoonful cassia buds, 3 eggs.
Put the cider with the spices in it in a saucepan and boil three minutes. Pour it carefully over the eggs, which habe been beaten thoroughly, and serve hot.
Raspberry and Currant Punch.
A pleasant drink is made of rasp berries and currants—a pint of the former to a quart of the latter. Bruise the fruit in a preserving ket tle with a potato masher and pour over it quarts cold water. Put the kettle over a moderate fire, where it will heat gradually. After it begins to boil, remove the kettle from the fire; pour the contents into a jelly bag and let it drain through the bag into a large bowl. When it is clear and cool, ice and sweeten it and serve in little glasses.
Tea Punch.
1 quart boiling water, 4 tablespoonfuls tea, 1 cupful granulated sugar, Juice 4 lemons, pint Apollinaris.
Pour the boiling water over the tea; cover and leave for five minutes; strain off and cool. Half fill the punch bowl with cracked ice, add the sugar and strained juice of the lemons. Pour the tea over these, and, as it goes to table, add the Apol linaris. Strew a handful of mint sprays on the surface and serve at once.
Cocoa Nibs or " Shells." Wet 9 ounces cocoa shells with a little cold water and stir into them a quart of boiling water. Boil stead ily for an hour and a half; strain, stir in a quart of fresh milk, bring almost to the scalding point, and serve. Sweeten in the cups.
Raspberry Vinegar.
Mash the berries and, when re duced to a pulp, add enough vine gar to cover them. Set close by the stove for twelve hours, stirring of ten. Strain and press; add as many raspberries (mashed) to the vinegar as before; cover and leave in the hot sun for six hours. Now strain, and measure the juice; add half as much water as you have juice, and stir into this 5 pounds granulated sug ar for every 3 pints of liquid. Bring slowly to a boil, let it boil up once, and strain. Bottle, cork, and seal.—