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EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 95

PUNCHES and COCKTAILS

esha ys PUNCH
1 cup water
2 cups sugar
1 quart Burgundy
1 cup rum
% cup brandy
¥g cup Benedictine
1 quart carbonated water
3 sliced oranges
% cups crushed pineapple
Juice of 2 lemons
1 cup strong black tea
Ice
Boil the sugar and water 10 minutes.
Mix the other ingredients (except ice).
Sweeten to taste with the syrup and pour
over a block of ice in a punch bowl.
Serves 24.

MINT PUNCH

1 cup chopped fresh mint leaves

1 cup powdered sugar

™% cup lemon juice

4 cups orange juice

1 quart ginger ale

Crushed ice and mint sprigs
Rub the mint leaves and sugar together

until well mixed. Add lemon and orange
juice. Allow to stand for at least 15
minutes in a cold place. Strain and add
the ginger ale. Pour into glasses half
full of cracked ice. Garnish each glass
with mint sprigs.

Mrs. L. Durand, R.R. 2, Chilliwack, B. C.

THREE BEARS FRUIT PUNCH
114 cups water
2% cups sugar
1 baby-sized can lemon juice—7 ozs.
1 medium-sized can orange juice—20
OZS.
1 big-sized can grapefruit juice—48
OZS.
1 bottle grape juice—16 ozs.
1 cup maraschino cherries plus juice
1 cup strong tea
Boil sugar and water together for 10
minutes and let cool. Add other ingre-
dients and let stand for 30 minutes or
Add ice water to make about 2
gallons liquid. Charged water or ginger
ale may be substituted for part of the
water.

WEDDING PUNCH
2 large bottles of gin (26-0z.)
1 tin of. grapefruit juice (20-o0z.)
2 ozs. lemon juice
™% cup sugar
1 quart carbonated water
1 quart ginger ale
Ice cubes

Dissolve the sugar in the combined
juices. Add the liquor. Place in punch
bowl and just before serving add the car-
bonated beverages and the ice cubes.
Serves 25.

Note: Ice cubes may be made of part -
fruit juice and tinted green or yellow.

PEERLESS WEDDING PUNCH

Dissolve 1 cup of soft honey in 6 cups
strong tea. Cool it. Add 2 cups orange
juice and 1 cup lemon juice. Add 3 cups
of water and, just before serving, pour in
1%4 quarts of ginger ale. Have plenty of
ice cubes in the bowl and garnish with
orange, lemon and maraschino cherries.

“This makes about 5 quarts of punch.
By doubling the recipe, there would be
ample for a large wedding.”

Mrs. William Peers, 3643 West Fourth
Avenue, Vancouver, B. C.

TOM AND JERRY

6 egg whites
egg yolks
tablespoons sugar
cup Jamaica rum
cup brandy
4 teaspoon cinnamon
> teaspoon nutmeg

3 cups boiling water

Beat egg whites, then beat egg yolks

with sugar. Add whites to yolks and fold
until blended. Add rum and brandy. Add
cinnamon and nutmeg to this. Gradually
stir in boiling water. Serve in earthen-
ware mugs with a dash of nutmeg. Yield:
six portions.

COCKTAILS

Tom Collins: Juice of 1 lemon, 1 jigger
of gin, 1 teaspoon sugar. Fill with soda.

Old-fashioned: 1 lump of sugar, 1 dash
bitters, 1 jigger rye, % slice of orange, 1
maraschino cherry. Fill with soda.

Daiquiri: % jigger of lime, % jigger
Bacardi rum, 1 teaspoon sugar. Mix with
pulverized ice and serve.

Manhattan: 1 dash angostura bitters, %
jigger Italian vermouth, jigger rye
whisky, 1 maraschino cherry. Shake with
ice.

Martini: 1 dash angostura bitters, 3
dashes orange bitters, % jigger Italian
vermouth, % jigger gin. Shake with %
bar glass ice.

Mamie Taylor: 1 jigger Scotch whisky.
Fill large bar glass with ginger ale.

Whisky Sour: | teaspoon sugar, 4 dashes
lime juice, % jigger soda water, 1 jigger
whisky. Fill with shaved ice. Stir, strain
and serve. ;

Corr mH 00 OV