Soyer's standard cookery

Make syrup by boiling water and sugar ten minutes ; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add icewater to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty. Fruit Punch. (Another Method.) One cup of sugar, one cup hot tea infusion, three-quarters cup of orange juice, one-third cup of lemon juice, one pint of ginger ale, one pint of Apollinaris, few slices of orange. Pour tea over sugar, and as soon as sugar is dissolved, add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ginger ale, Apollinaris, and slices of orange. Ginger Punch. One quart of cold water, one cup of sugar, half a pound of root ginger, half a cup of orange juice, half a cup of lemon juice. Chop ginger, add to water and sugar, boil fifteen minutes, add fruit juice, cool, strain, and dilute with crushed ice. Club Punch. One cup of water, two cups of sugar, one quart Burgundy, one cup of rum, one-third cup of brandy, one-third cup Benedictine, one quart Vichy, three sliced oranges, half can pineapple, with syrup, juice of two lemons, one cup of tea infusion, ice. Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice. Unfermented Grape Juice. Ten pounds of grapes, one cup of water, three pounds of sugar. Put grapes and water in granite stewpan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, bring to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water. Claret Cup. One quart of claret wine, one-half cup Curacoa, one quart Apollinaris, one-third cup of orange juice, two tablespoonfuls of brandy, sugar, mint leaves, cucumber rind, twelve strawberries. Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before serving. Sauterne Cup. One quart of soda water, two cups of Sauterne wine, rind of half orange, rind of half lemon, two tablespoonfuls of orange Curacoa, half a cup of sugar, mint leaves, few slices of orange, twelve strawberries. Add Curacoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of mineral water just before serving. Capillaire Water. Place one pound of fresh, well-cleaned maiden-hair fern — roots and all — in a vessel with just sufficient boiling water to cover it. Let it remain in a warm place for ten hours, after which strain and add sugar to taste, usually one pound to each pint. Now stir in two tablespoonfuls of orange-flower water and let the syrup simmer for five minutes. Then strain and bottle for use. This syrup is taken with water, either by itself or with other syrups. Metheglin.