British Infantryman in South Africa, 1877-81 : the by Ian Castle

By Ian Castle

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When ready to serve, to 1/2 gallon of stock add: 2 bottles of sparkling water 2 bottles of champagne 2 oranges, sliced 2 lemons, sliced Serve in large punch bowl with 1 large lump of ice. From an original Cape Fear recipe Page 31 Pendennis Club Champagne Punch One gallon A famous Louisville beverage associated with the Christmas holidays.  sparkling Canada Dry water Mix all; pour into punch bowl with block of ice, and add sparkling water last.  Crawford, Manager, Pendennis Club, Louisville, Ky.

C. Sir Walter Raleigh's Sack Posset One and one­half quarts Heat 1 cup of ale and 1 cup of sherry, and add 1 quart of boiling milk; sugar to taste and sprinkle with grated nutmeg; allow this mixture to stand in a warm place for an hour, and just before serving add the yolks of 2 eggs; beat well, and serve hot.  Chamberlain, Charlottesville, Va.  It will keep a fortnight or so.  Special permission, Colonial Williamsburg, Inc.  Special permission, Colonial Williamsburg, Inc.  Rankin, Paducah, Ky.

Rankin, Paducah, Ky.  Serve with after dinner coffee spoons or straws. This makes a light dessert after a heavy meal, or it may be served as a cocktail. C.  Arthur Pierce Middleton, who in a few hours recounts more facts on Colonial living than the uninitiated could ferret out in years. , Williamsburg, Va. Glenwood Plantation Mint Tea Drink Twelve to fourteen glasses This is refreshing and altogether heavenly.  Pour into glasses half­filled with finely crushed ice; decorate with mint, and serve at once.

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British Infantryman in South Africa, 1877-81 : the by Ian Castle
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