Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last.

Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of grapes.

When partly cold rub it through a sieve, leaving skins and seeds behind.

Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.

Make a batter by separating the yolks from whites of a given number of Eggs; beating the whites to a stiff froth and stirring the yolks until very thin. (whoa, major raw egg alert!)

Ok, anyone know where I could find a "Tom and Jerry" bowl and mug?

Then mix together in a Tom and Jerry bowl, stirring in Bar Sugar slowly until the batter is stiff and serve as follows:

Fill Tom and Jerry Mug 1/4 full of Batter.

1/2 jigger Rum.

1/2 jigger Brandy.

Stir well with Bar spoon; fill up with Hot Water; stir more; grate nutmeg on top and serve.

Pour in Pousse Cafe glass as follows:

1/6 glass Raspberry Syrup.

1/6 glass Maraschino.

1/6 glass Green Vanilla.

1/6 glass Curacao.

1/6 glass Yellow Chartreuse.

1/6 glass Brandy.

In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.

Be careful they do not mix together.

I thought I was the Ladies' Delight?

1 quart of Orange Pekoe Tea (cold).

1 quart of Old Country Club Brandy.

1 pint of Lemon Juice.

1 pint of Orange Juice.

1/2 pint of Pineapple Juice.

2 quarts Berncastler Berg. (Ok. I give up. What is Berncastler Berg?)

1 pint of Bar Sugar.

Use a large Punch bowl with one Lump of Ice.

Pour in mixture; add one quart of Cook's Imperial Champagne.

Stir well; decorate with fresh Mint, Fruit in season, and serve. 

Now there's a great name for a drink! 

Use large Mixing glass; fill with Lump Ice.

1 jigger Apple Jack Brandy. (what is Apple Jack Brandy?)

1 pony Italian Vermouth.

Stir well; strain and serve in Cocktail glass. 

Fill a Pousse Cafe glass 1/2 full of Maraschino and add:

Raspberry syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled.

Then proceed as for Abricontine Pousse Cafe.

"Like to try a little French Pousse, big boy?"

Fill large Bar glass 3/4 full Shaved Ice.

2 teaspoonfuls Bar Sugar dissolved in little Water.

1 pony Curacoa.

1 pony Brandy.

1/2 pony Jamaica Rum.

1/2 pony Whiskey.

Shake well; dress with Fruit and serve with Straws.

I like it!