Punch bowl

A Temperance Punch Bowl

If we are to follow one of the jolly old customs bequeathed us by our English forbears, we must keep the punch bowl hospitably full through the holiday week. But even if this is not prepared for the week’s celebration it must not be neglected for New Year’ s cheer.

For those who are glad to emphasize the good cheer which this custom typifies, but who for conscience’s sake prefer a temperance beverage, the following concoction is recommended:

Take the juice of three lemons and three oranges, one pineapple shredded from the core with a silver fork, one quart can of strawberries, one tablespoonfull of Ceylon tea, one quart of boiling water; pour the water on the tea and let it stand fifteen minutes.

Add to the fruit one or two cups of sugar, according to acidity, and let it stand half an hour.

When the tea is cold, add to the fruit and sugar one quart of apollinaris water and a block of ice; leave the pulp of the orange, as well as the shredded pineapple and berries, in the punch.

In serving this slices of lemon are placed in each glass. If canned pineapple is used, lessen the quantity of sugar.

This forms a delicious concoction, and by keeping the various ingredients prepared in quantity they are quickly mixed as desired, and there need be no lack of this particular “good cheer,” no matter how many callers may “drop in” for the New Year’ s greetings.

Source

Collection: African American Newspapers
Publication: The Christian Recorder
Date: December 26, 1901
Title: Temperance Punch Bowl
Location: Philadelphia, Pennsylvania

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