1 bottle of fine white wine 1 wineglassful of fine rum 3 pts. of water ½ lb. of sugar ⅛ lb. of preserved pineapple 1 cup of pineapple juice Preparation: Sugar and water are boiled 15 minutes, then wine, rum, pineapple juice and preserved pineapple added. This punch is served hot or put on ice and served cold. No. 5—EGG PUNCH. 1 bottle of white wine ¾ pt. of arrack 1¼ cups of sugar ½ lemon rind Juice of 1½ lemon 7 eggs Preparation: Mix white wine, sugar, lemon juice and rind, add the well beaten eggs and bring to a boil, beating constantly, then take from the stove and mix in the arrack. Serve at once. No. 6—WARM BURGUNDY PUNCH. ½ bottle of Burgundy wine ½ bottle of good white wine ½ bottle of arrack ½ pt. pineapple juice 2 oranges ½ bottle German champagne ¼ lb. of sugar ¼ pt. of water Preparation: Sugar, water, Burgundy wine, white wine, arrack and pineapple juice are mixed well and heated but not boiled. The orange is sliced with the peel and put into the bowl, then the hot fluid is poured in and the champagne added at the table. No. 7—HOT WINE. 1 bottle of red wine ¼ lb. of sugar 10 cloves 1 stick of cinnamon ½ lemon rind Preparation: The ingredients are mixed well and brought to the boiling point, but not boiled, strained and served hot. No. 8—GROG. ½ pt. of rum Liberal ½ lb. of sugar ¾ qt. of boiling water Preparation: Mix the ingredients and serve at once. No. 9—BISHOP. 1 tbsp. of Bishop essence, or the thin peel of a small orange 1 bottle of red wine ¼ lb. of sugar ½ cup of water Preparation: The sugar is dissolved in the red wine and the Bishop essence mixed in or the orange peel is soaked in water for ½ hour and mixed with the wine. No. 10—CARDINAL, (COLD). 2 bottles of good white wine Juice of 2 oranges ½ lb. of fresh pineapple 1 bottle of champagne 1 lb. of sugar ½ orange peel Preparation: The pineapple is cut into small pieces, put into a bowl, the piece of orange peel and juice, with the sugar added and left to stand 15 minutes, then the white wine is poured on. Put the beverage on ice and when serving, add the champagne. No. 11—CREAM PUNCH. 5 eggs ½ lb. of sugar 1½ qts. of whipped cream ½ pt. of arrack Preparation: Yolks of eggs and sugar are beaten to a froth, the arrack mixed in, the beaten whites of eggs added and lastly whipped cream. Serve this punch in glasses or tumblers. No. 12—PINEAPPLE PUNCH. 1 large, fresh pineapple ½ lb. of sugar 2 bottles of white wine ¾ bottle of champagne Preparation: The pineapple is peeled and sliced very thin. The sugar is added, ½ bottle of the wine poured over and let stand several hours, then add the rest of the wine and when serving, pour in the champagne. Remarks: Instead of the champagne you may put in a small bottle of Seltzer-water. No. 13—STRAWBERRY PUNCH. 2 qts. of fresh strawberries Scant ½ lb. of sugar 2 bottles of white wine