For one hundred persons : Two dozen oranges, two
dozen lemons, two fresh, ripe pineapples, or two cans of
grated pineapple, four pounds of Tokay grapes, two
quart bottles of Maraschino cherries, or the same of
sugared cherries, two teaspoonfuls of lemon extract,
half teaspoonf ul of vanilla, one gallon of boiling water,
two gallons of cold water, fifty pounds of ice, six quarts
of Appolinaris water, and eight or ten pounds of gran-
ulated sug✪ Fruit Punchar.
Wash the fresh fruit carefully. Roll and cut the
oranges and the lemons in half, halve the grapes and
remove the seed, squeeze the juice from the oranges
and lemons, placing the skins in a large earthenware
bowl; when the juice has been all extracted, pour
the boiling water over the skins, and set aside until
cold. Peel the pineapples and break the meat apart
280 THE NEW ANNIE DENNIS COOK BOOK
with a fork ; if canned pineapple be used have the cans
opened and ready. With a vegetable masher squeeze
the juice from the grapes and pineapples, rejecting the
meat when the juice is thoroughly extracted. Pour
this juice with that of the oranges and lemons; strain
into this the water which has been standing on the
fruit skins. Stir in the sugar and add one gallon of
the cold water and as much of the other gallon allowed
as the acidity of the fruit will warrant. Drain the
juice from the berries and stir it in the punch ; measure
the extract and stir in. Have twenty pounds of ice
washed and broken and add to the mixture.
Place the punch bowl (which may be of china, cut-
glass, or pressed glass) on a medium-sized table in an
alcove in the hall or library, having a pretty Batten-
burg or hemstitched linen square under the bowl and
two dozen small punch cups of plain glass arranged
around it. Have ready a punch (or soup) ladle with
which to serve the punch. Have cut a square of ice
which will fit down nicely in the punch bowl. Just
before the guests begin to arrive place the square of
ice in the bowl, and send in in a pitcher enough punch
to fill the bowl, adding to it just as it goes in, two
bottles of Appolinaris water and a teacupful of cherries.
The punch must be replenished as often as necessary
in this way. The table should be placed near a door
by which a servant may enter to attend to this. It is
customary to have friends of the person entertaining
to assist in serving punch; but a servant should be
delegated to attend especially to replenishing the bowl
and any other needs that may arise. If desired, on a
tabouret just behind the punch table, may be placed a
vessel in which to rinse the cups, the water being
changed when necessary. The pitcher used in replen-
ishing should be of silver, glass or pretty china.
THE NEW ANNIE DENNIS COOK BOOK 281
CHARLOTTES
Page 145 · 2 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For one hundred persons : Two dozen oranges, two dozen lemons, two fresh, ripe pineapples, or two cans of grated pineapple, four pounds of Tokay grapes, two quart bottles of Maraschino cherries, or the same of sugared cherries, two teaspoonfuls of lemon extract, half teaspoonful of vanilla, one gallon of boiling water, two gallons of cold water, fifty pounds of ice, six quarts of Appolinaris water, and eight or ten pounds of granulated sugar.
Wash the fresh fruit carefully. Roll and cut the oranges and the lemons in half, halve the grapes and remove the seed, squeeze the juice from the oranges and lemons, placing the skins in a large earthenware bowl; when the juice has been all extracted, pour the boiling water over the skins, and set aside until cold. Peel the pineapples and break the meat apart
with a fork ; if canned pineapple be used have the cans opened and ready. With a vegetable masher squeeze the juice from the grapes and pineapples, rejecting the meat when the juice is thoroughly extracted. Pour this juice with that of the oranges and lemons; strain into this the water which has been standing on the fruit skins. Stir in the sugar and add one gallon of the cold water and as much of the other gallon allowed as the acidity of the fruit will warrant. Drain the juice from the berries and stir it in the punch ; measure the extract and stir in. Have twenty pounds of ice washed and broken and add to the mixture.
Place the punch bowl (which may be of china, cutglass, or pressed glass) on a medium-sized table in an alcove in the hall or library, having a pretty Battenburg or hemstitched linen square under the bowl and two dozen small punch cups of plain glass arranged around it. Have ready a punch (or soup) ladle with which to serve the punch. Have cut a square of ice which will fit down nicely in the punch bowl. Just before the guests begin to arrive place the square of ice in the bowl, and send in in a pitcher enough punch to fill the bowl, adding to it just as it goes in, two bottles of Appolinaris water and a teacupful of cherries. The punch must be replenished as often as necessary in this way. The table should be placed near a door by which a servant may enter to attend to this. It is customary to have friends of the person entertaining to assist in serving punch; but a servant should be delegated to attend especially to replenishing the bowl and any other needs that may arise. If desired, on a tabouret just behind the punch table, may be placed a vessel in which to rinse the cups, the water being changed when necessary. The pitcher used in replenishing should be of silver, glass or pretty china.
CHARLOTTES
Records on this page
Fruit PunchFruit Punch