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.

Fill large Bar glass 2/3 full Shaved Ice.

3 dashes Gum Syrup

4 dashes Lemon Juice.

1 dash Lime Juice.

1 teaspoonful Abricontine or green Chartreuse.

1/2 jigger Tokay or Sweet Catawba Wine.

1/2 jigger Brandy.

Stir well and strain into a fancy Sour glass; dress with Fruits; dash with Apollinaris or Seltzer; top off with a little Claret and serve.

"Pucker up Baby!" 

Fill a large Bar glass 2/3 full Shaved Ice.

1 teaspoonful Bar Sugar dissolved in little Water.

Juice of 1/2 Lemon.

1 jigger of Whiskey, Brandy or Gin, as preferred.

Shake; strain into Sour glass; dash with Claret and serve. 

Fill large Bar glass 3/4 full Shaved Ice.

4 dashes Gum Syrup.

1 teaspoonful Lemon Juice.

1 teaspoonful Orange Juice.

2 jiggers Claret.

Shake, strain into tall, thin glass.

Fill up with Apollinaris or Seltzer, dress with fruit and serve.

(...or for 10 happy drunks!) 

For mixing use a large agate or porcelain-lined vessel.

4 lbs. Cut Loaf Sugar.

Juice of 25 Lemons.

2 quarts Brandy.

10 quarts Claret.

7 jiggers Chartreuse (green).

8 quarts Carbonated Water.

Stir well.

Place a large block of Ice in a Punch bowl and fill nearly full of the mixture, adding:

18 Oranges, cut in slices.

1-1/2 cans sliced Pineapples.

Serve from the bowl into Punch glasses with a Ladle, and renew the contents of the bowl from the mixing vessel as needed.

One heck of a punch Dear!

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Fill large Bar glass 2/3 full Shaved Ice.

3 teaspoonfuls Bar Sugar.

4 dashes Lemon Juice.

2 slices Orange.

2 jiggers Claret.

Shake; strain into thin glass; dress with Fruit and serve with Straws.

Fill large Bar glass 1/2 full Shaved Ice.

2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.

1 whole Egg broken in. (Get your Salmonella here folks!)

1-1/2 Jiggers Claret Wine.

Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top and serve.

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

6 Oranges, sliced.

3 Lemons, sliced.

2 Pineapples.

2 jiggers Abricontine.

4 jiggers Curacoa.

4 quarts Claret.

3 pints Apollinaris.

Mix well with a Ladle and set aside for three hours before using.

Then strain into another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne.

Stir gently once or twice, and hen put in a block of clear Ice and decorate the top of it tastily with fruits and let several slices of Grape Fruit float around in the bowl.

Serve in Champagne glasses.

Dissolve one teaspoonful of Sugar with little Water in large Bar glass.

1 quartered slice Orange.

2 jiggers Claret.

Fill up with Shaved Ice and serve with Straws.

No, not that kind of cobbler  

4 lumps Ice in medium size Mineral Water glass.

Fill up with Claret and serve.

(Gee, I hope I get this one in my Bartender Exam!)