Traditional Recipes and Ideas for Meals

Smooth Milk Punch

Take the juice and shaved peel of two dozen lemons, mix with five quarts of water, three pounds of loaf sugar and six quarts of rum. Stir until the sugar is dissolved, then add two quarts of boiling milk and allow the mixture to stand twenty-four hours. Then strain twice through a cloth.

Apple Surprise 1

Prepare six cored apples by sticking a dozen cloves in each and baking slowly until soft. Put them in a stone jar and pour over them a toddy made of two quarts of whiskey, one quart of brandy, one pint of rum and three cups of water (not too much water or you'll drown it), sweeten to taste and cover closely, allowing the mixture to blend for a week before using.

Apple Surprise 2

Bake slowly two dozen cored apples until done. Place in a large stone jar with eight pounds of sugar. Pour over them four gallons of boiling water and let stand for forty-eight hours. Then remove the apples and crush them after taking off the skins. Return the fine pulp to the jar, and add one gallon of whiskey, one gallon of brandy, one gallon of peach brandy and three pints of Jamaica rum. The toddy should stand in the covered jar for a week before being used.

Champagne Cup 1

Pour on a sliced cucumber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the mixture with the juice of one lemon and the juice of three oranges, half a pint of Curacao, two bottles of seltzer, three bottles of apollinaris and three bottles of champagne. Sweeten to taste and ice well.

Champagne Cup 2

Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of orgeat. Beat this well. Then add one pint of brandy, half a glass of Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and just before serving, pour in three quarts of champagne.

Champagne Cup 3

Mix together two tablespoonfuls of sugar, the juice and shaved peel of a lemon, a few slices of cucumbers, one wine glass of Curacao, one quart of apollinaris and one quart of champagne. Pour over a block of ice in a punch bowl.

Champagne Cup 4

Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine glasses of sherry, one wine glass of Maraschino, and a quart each of apollinaris and champagne. Add a few slices of cucumber and plenty of ice.

Champagne Cup 5

Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine glass each of Maraschino and brandy and a quart each of apollinaris and champagne. Ice well.

Badminton Claret Cup

Rub six lumps of sugar on a lemon, strain the juice of the lemon over the sugar and add a glass of good sherry, two sprigs of verbena, a few slices of cucumber and a quart of claret. Place in the bowl a large piece of ice, and when ready to serve add a quart of sparkling mineral water.

Hock Cup

Pour over a block of ice in a punch bowl, a wine glass of Maraschino, two quarts of apollinaris, two quarts of sparkling hock and the juice of two lemons. Sweeten with two ounces of sugar.

Sauterne Cup

Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris and champagne, a wine glass of Chartreuse and two tablespoonfuls of sugar.

Moselle Cup

Place the following ingredients in a punch bowl, with a block of ice, two ounces of sugar, the shaved peel of half an orange, three peaches sliced, a small pineapple sliced, half a dozen apricots, a wine glass of sherry, a quart of sparkling Moselle and a quart of apollinaris.

"T" Punch

Slice a whole pineapple and three lemons, and place in a punch bowl with the juice only of nine other lemons, add two pounds of sugar, and let these ingredients stand several hours. Then add one quart each of green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow it to stand another hour. Then place in the punch bowl with a large block of ice, and pour in six quarts of champagne.

Champagne Punch

In a bowl place one sliced orange, one lime sliced very thin, and the juice of another lime, one-fourth of a pineapple sliced, and one-fourth of a pound of sugar. Let stand twelve hours. Put a large block of ice in a punch bowl, add the above ingredients with a wine glass of Maraschino, two tumblers of sauterne, a wine glass of raspberry syrup, and last of all, one quart of champagne, a few whole straw-berries and a claret glass of Benedictine may also be added.

New York Club Punch

Take two pounds of lump sugar and squeeze over it the juice of one dozen lemons, using a little of the grated rind. Let this stand three hours, then strain the syrup through two thicknesses of flannel and set away on ice. Just before serving add one quart each of brandy, Jamaica rum, Madeira and water.

Frozen Zabajone

Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a freezer. Then remove and place in paper cases or moulds, on the ice.

Hot Zabajone

Beat well together the yolks of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this pour slowly into the eggs a quart of champagne (white wine may be substituted), and allow the mixture to thicken. Serve hot in champagne glasses.

Genoise Pastry

Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour. Pour on a buttered tin and bake ten or fifteen minutes. When cold spread thickly with apricot jam and cover with chocolate icing. Set in the oven a few moments, then put aside to cool. Cut into odd shapes before serving.

These traditional recipes in this section date back a hundred years or more and we hope that you can adapt them to your modern needs. However we also have recipes for refreshments suitable if you’re hosting a a baby shower, party, a weddding shower or a barbeque or would just like an idea for drinks for a get-together with family and friends we have a selection of beverages suitable for any occasion.
Everyday snacks for parties and special occasions. The recipes in this section range from being easy to make.