26 "TIlE SETTLEMENT" COOK BOOK WASHINGTON PUNCH FOR 12 PEOPLE. 3 pints champa,g-nc, 7:i pillt maraschino, }S pillt imported brandy, y. poulld loaf su~ar, pint pineapple, sliced, I boule claret wine. I cup sugar, I pint pincapl,k, sliced fiuc, yi boule ~lost'11c wine, I quart champagne, 2 bottles Rhine wine, lar~c piece of icc. Sprinkle the su~ar over the pineapple. add the hair bottle ~Iosclle and let "land 24 hours. ~tr:lil" add the rcst of the Rhine and the claret 'wine and th" other .0 sliced pineapple. Place 011 ice, just before scrving add the champagne and serve hom punch-bowl with large piece of ire. CHAMPAGNE PUNCH FOR 12 PEOPLE ~ cup maraschino chrrrics. 2 lemons, :! oriln~cs. pineapple ~lices, Ice. Dissolve the sligar in a little water. Slice oranges and lemons and mix all except champagne and cherries. Place in pUllch- bowl with large piece of ice anrl a(ld tht' cherries and the cham- p.agne, chilled. Serve in glasses. MOSELLE PUNCH 4 bottles Moselle WIIIC, I quart champag11c, 2 quarts pineapple, chopped, I quart seltzer, I pound Sligar, ice. SUg"ar the choppe1 pineapple, pour the wine over and let stand several hours all icc to ripen. Place in punch-bowl, add a lar~e piece of icc and the chilled champag"lle and seltzer. \\'ill serve 2S people. MINT JULEP I teaspoon sugar, I cup shaved ice, t tea. poon watcr, M cup brandy or whi!key, 4 spngs mint, I te:tspoon maraschino. Dissolve sugar, water and liql10rs. Pre"'! the mint in to extract the fla\·or. Stir well, then withdraw the mint ::'ld add the fine ice replace the mint, ~tcms dO\\I\. k i\·\·... ahnve. Trilll \\ ith fruilS in season and :len'e, in :i la~e thin glas» with a straw.