lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.
- 1 quart cold water
- 2 cups sugar
- 1⁄2 cup lemon juice
- 2 cups chopped pineapple
- 1 cup orange juice
Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.
- 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.
- 1 cup sugar
- 1 cup hot tea infusion
- 3⁄4 cup orange juice
- 1⁄3 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. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.
- 9 oranges
- 6 lemons
- 1 cup grated pineapple
- 1 cup raspberry syrup
- 11⁄2 cups tea infusion
- 11⁄4 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
