COUNTRY CLUB PUNCH
Take 1½ lbs. of
cut loaf sugar and rub the lumps on the
skins of 4 lemons and 2 oranges until the sugar becomes well
saturated with the oil from the skins. Then put the sugar
thus prepared into a large porcelain-lined or agate mixing
vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle,
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another
bowl in which has been placed a block of clear ice. Then
pour in 6 quarts Champagne. Decorate the ice with fruits,
berries, etc. Serve in punch cups or glasses, dressing each
glass with fruit and berries from the bowl.