TEA PUNCH (twelve glasses) Squeeze one-half a dozen lemons
and grate the rind of three. Add three quarts of water and sugar enough
to make palatable lemonade, and boil. When boiling pour it over twelve
teaspoonfuls of tea. Let this steep for five minutes, strain, cool and pour
it into glasses filled with cracked ice.

CAROLINA PINEAPPLE PUNCH Pull to pieces with a fork one pine-
apple and soak in one quart of French brandy for twenty -four hours in a covered bowl,
then strain. Make a rich syrup of one pound of sugar and one cupful of water. Mix
with the brandy and dilute it with one quart of freshly drawn cold tea. When ready
to serve add one syphon of Shasta water, a few cubes of pineapple, and a block of ice.
Sprinkle a large handful of wild rose leaves on top. This can be bottled, and if corked
tightly will keep indefinitely.

RIESLING CUP (San Rafael) Pour twelve bottles of Riesling into a large
punch-bowl. Add from a half to a whole bottle of rum, the juice of one-half dozen
large lemons and some of the rind cut thin, one pineapple pulled in pieces, and sugar to
taste. Serve with a block of ice. Claret can be used instead of Riesling.