Rub six lumps of sugar on a lemon, strain the juice of the lemon over the sugar and add a glass of good sherry, two sprigs of verbena, a few slices of cucumber and a quart of claret.  Place in the bowl a large piece of ice, and when ready to serve add a quart of sparkling mineral water.

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Moselle Cup

Place the following ingredients in a punch bowl, with a block of ice, two ounces of sugar, the shaved peel of half an orange, three peaches sliced, a small pineapple sliced, half a dozen apricots, a wine glass of sherry, a quart of sparkling Moselle and a quart of apollinaris.

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Sauterne Cup

Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris and champagne, a wine glass of Chartreuse and two tablespoonfuls of sugar.

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Champagne Punch

In a bowl place one sliced orange, one lime sliced very thin, and the juice of another lime, one-fourth of a pineapple sliced, and one-fourth of a pound of sugar.  Let stand twelve hours.  Put a large block of ice in a punch bowl, add the above ingredients with a wine glass of Maraschino, two tumblers of sauterne, a wine glass of raspberry syrup, and last of all, one quart of champagne, a few whole straw-berries and a claret glass of Benedictine may also be added.

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“T” Punch

Slice a whole pineapple and three lemons, and place in a punch bowl with the juice only of nine other lemons, add two pounds of sugar, and let these ingredients stand several hours.  Then add one quart each of green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow it to stand another hour.  Then place in the punch bowl with a large block of ice, and pour in six quarts of champagne.

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New York Club Punch

Take two pounds of lump sugar and squeeze over it the juice of one dozen lemons, using a little of the grated rind.  Let this stand three hours, then strain the syrup through two thicknesses of flannel and set away on ice.  Just before serving add one quart each of brandy, Jamaica rum, Madeira and water.

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Milk Punch

Take the juice and shaved peel of two dozen lemons, mix with five quarts of water, three pounds of loaf sugar and six quarts of rum.  Stir until the sugar is dissolved, then add two quarts of boiling milk and allow the mixture to stand twenty-four hours.  Then strain twice through a cloth.

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Apple Toddy I

Bake slowly two dozen cored apples until done.  Place in a large stone jar with eight pounds of sugar.  Pour over them four gallons of boiling water and let stand for forty-eight hours.  Then remove the apples and crush them after taking off the skins.  Return the fine pulp to the jar, and add one gallon of whiskey, one gallon of brandy, one gallon of peach brandy and three pints of Jamaica rum.  The toddy should stand in the covered jar for a week before being used.