The Landmarks club cook book

The rind of eight good sized oranges, put in a gallon of California brandy ; let it stand one week. Then make a gallon of syrup from eight pounds of granulated sugar and two and a half quarts of water. When cool, strain the brandy into the syrup, stir well and bottle. Not necessary to seal it. It is very nice to serve at lunch. Mrs. Emma Bangs. ORANGE LIQUEUR. One gallon brandy, five oranges, seven cups sugar. Put the oranges in whole and let them stand for six weeks, stirring occasionally. Then take the oranges out, strain and put in jars. Louise S. Holterhoff. CLARET CUP. One quart claret, one bottle of Belfast ginger ale, one sherry glass of vermouth ; fill bottle with cracked ice. Mrs, J. G. Mossin. CLARET CUP (FOR 20 PEOPLE). Three and a half pints water, three pints claret, three large cups sugar, one cup lemon juice, half cup sherry, one table- spoon rum, one tablespoon orange flavor extract. Orange or lemon flavor extract is made by filling a bottle with the fresh blossoms and then covering them with alcohol. J. F. W., Santa Barbara. CHAMPAGNE CUP (FOR 12 PEOPLE). One quart bottle champagne, one quart bottle apollinaris water, half pint best cognac, one pint orange juice, one pint raspberry or strawberry juice, half cup lime juice, three-quarters pound sugar. Mix brandy, sugar and fruit juice, and bottle. Keep on ice for three days, then mix with champagne and apollinaris and use. S. R. M., Santa Barbara. CHAMPAGNE PUNCH. Used on New Year’s Day in New York in the early sixties by an old New York beau. Half gallon old Jamaica rum, half gallon old Santa Cruz rum. The above proportions may be varied according to taste, one gallon of rum, however, being required. One gallon water, one small cup (demi tasse) of green tea, very strong drawn and strained, for above quantity of rum; juice of six lemons, thoroughly mixed with white granulated sugar; before mixing sweeten to the taste. Put in slices of lemon without the rind ; large lump of ice to reduce the strength. Just before serving, pour in one or more bottles of champagne, according to taste. Same proportions must be followed for a less quantity (except as to the rum above stated), particularly as to the green tea and lemons. The above, including melted ice and champagne, will make nearly three gallons of punch. Two bottles of champagne and the above make a very fine punch; excellent for a jolly good headache on the following morning. “Nunc est bibendum.’ (Copied verbatim from the original.) Mrs H. T. I,ee. PUNCH. One quart brandy, half pint Santa Cruz rum, one pound crushed sugar, one wineglass maraschino, one wineglass cura- 90a, one wineglass kirschwasser, two dozen Sicily lemons, three quart bottles champagne, black tea to taste — about one and a half quarts. Mrs. Emmeline Childs. beverages. PUNCH. One quart champagne, one pint rum, one pint cold tea, ten quarts lemonade, fruits. Mrs. Belle M. Jewett. EMPIRE PUNCH.