No. 15—PEACH PUNCH.
- 3 lbs. of peaches
- ½ lb. of sugar
- 2 bottles of white wine
- 1 bottle of red wine
Preparation: The peaches are peeled and sliced, put into a bowl with sugar, ¼ bottle of white wine and let stand 3 to 4 hours. Then pour on the rest of the white wine and red wine and serve very cold.
No. 16—MAY BOWL OR WOODRUFF PUNCH.
- 2 bottles of white wine
- About 1⁄20 lb. of woodruff
- ¼ lb. of sugar
Preparation: One-half bottle of white wine is poured on the woodruff. Cover the bowl and let stand several hours. Then add the rest of the wine and sugar. Place the bowl on ice.
Remarks: This May bowl may be improved by mixing a bottle of champagne and 1 cupful of strawberries with it when serving.
No. 17—CURRANT WINE.
- 10 qts. of currant juice
- 20 qts. of water
- 15 lbs. of sugar
- 1 qt. corn brandy
Preparation: Red and white currants are mashed and strained through a cloth. To 10 qts. of juice, add 15 lbs. of sugar and 20 qts. of water. Put it into a clean cask, and leave it to ferment for 3 weeks. After that time empty the cask, clean it well, then pour back the wine and leave it two weeks longer, then add the brandy. Now close up the cask tightly and place it so that it need not be moved when the wine is drawn off. Bottle the wine after six months, without moving the cask.