HOLIDAY PUNCH
' Ingredients:—1 tin grated pineapple,' or 1 fresh pineapple grated, quart water (6 cupfuls), 3 cupfuls granulated sugar, 6 lemons, 4 oranges, a few ripe berries. , Time: Preparation, 35 minutes. Number.served: 15 persons, about. Add ohe half cupful of the sugar t’q the pineapple and cook slowly twenty minutes. .Remove from fire and cool. Boil the, water, and the remaining sugar with the chipped rind of one lemon and two oranges , together for five minutes.: Strain, cool, add the lemon arid orange juice. Pour this into a large punch bowl.: Add a small, solid block of ice, the berries, and dilute as <le- . sired with ice water. About, three pints is sufficient. Allowance must be made for the melting ice. Carbonated water may be added instead of plain water.
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https://paperspast.natlib.govt.nz/newspapers/DOM19341229.2.31.7
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Dominion, Volume 28, Issue 81, 29 December 1934, Page 8
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130HOLIDAY PUNCH Dominion, Volume 28, Issue 81, 29 December 1934, Page 8
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