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The 1918 Fanny Farmer Cookbook
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.
5
7
Fruit Punch III
1
1
3
cup sugar
1
cup hot tea infusion
1
/3 cup lemon juice
pint ginger ale
/4 cup orange juice
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.
5
8
Fruit Punch IV
9
oranges
1
1/2 cups tea
infusion
6
1
lemons
1
1/4 cups sugar
cup grated
pineapple
1
1
cup hot water
cup raspberry
1
syrup
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.
5
9
Ginger Punch
quart cold water
1
Chapter III − BEVERAGES
49
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