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1 cup sugar

1 cup hot tea infusion

¾ cup orange juice

⅓ cup lemon juice

1 pint ginger ale

1 pint Apollinaris

Few slices 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 ale, Apollinaris, and slices of orange.

9 oranges 6 lemons 1 cup grated pineapple 1 cup raspberry syrup 1½ cups tea infusion 1¼ cups sugar 1 cup hot water 1 quart Apollinaris

Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.

1 quart cold water

1 cup sugar

½ lb. Canton ginger

½ cup orange juice

½ cup lemon juice

Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.

1 cup water

2 cups sugar

1 quart California champagne