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PETER WHITE PUNCH Beatrice Boynton
1 dozen good lemons 1 bottle curacao

1 qt. Jamaica Rum 1 bottle chartreuse

1 qt. Santa Cruz Rum 1 bottle maraschino

“1 qt. brandy 1 qt. strong English breakfast tea

Boil 5 pounds white sugar and enough water to make a medium syrup - cool. Add 2
bottles good champagne, sliced orange and lemon, 2 dozen each to float in the
punch. Pour over a block of ice. A beautiful punch and deceptive - beware!

FISH HOUSE PUNCH Beatrice Boynton
PUNCH FOR 30: PUNCH FOR 90:

1 Ib. brown sugar 2% ibs. sugar

3 qts. water 6 gts. water

2 large cans frozen lemon juice 4 to 6 cans frozen lemon juice

some sliced lemons 6 sliced lemons

2 gts. Jamaica Rum 6 qts. Jamaica Rum

1 qt. brandy 3 qts. brandy

dash weil with peach brandy to 1 pt. apricot brandy

make mellow

Make syrup of first two items. Cool and pour over cans of frozen lemon juice and
sliced lemons. Add Jamaica Rum and both brandys. Pour over large block of ice an
hour or so before guests arrive. If too strong, add water.

N.B. At the bottom of the original recipe is written: ‘‘Walter says, ‘look out for
swell head next morning!’ ”’

TONGA PUNCH Beatrice Smith
1 bottle light rum 1 pt. lemon juice

16 oz. orange curacoa 8 limes - juiced

4 0z. grenadine 5 small gardenias

1 qt. orange juice

Mix rum, curacoa, grenadine, orange juice, lemon juice and lime juice in a gallon
jug. Pour into punch bowl over chipped ice and stir. Float gardenias on surface of
punch. Serves 20-25.