t
either Maraschino cherries, or hulled small ripe strawberries, or
pineapple or bananas, peeled and cut in tiny dice--or a mixture of all
these. Serve in chilled punch cups, with after-dinner coffee spoons for
the fruit. The fruit can be left out, and the punch served with
sandwiches the same as iced tea. A wineglass of yellow chartreuse, added
just after the rum, is to many palates an improvement. So is a very
little peach or apricot brandy.

_Punch a la Ruffle Shirts_: This recipe comes down from the epoch of
knee buckles and ruffled shirts, and is warranted to more than hold its
own with any other--even the so-famous "Artillery punch," beloved of
army and navy. To make it, scrub clean and pare thinly the yellow peel
of two dozen oranges and one dozen lemons. Put the pared peel in a deep
glass pitcher and cover it with one quart of brandy, one quart of old
whiskey, one generous pint of Jamaica rum, one tumbler of cherry bounce,
one tumbler of peach liqueur, or else a tumbler of "peach and honey,"
Cover with cloth and let stand three days off ice to blend and ripen.
Meantime squeeze and strain the juice of the oranges and lemons upon
four pounds of best lump sugar, shred a large, very ripe pineapple fine
and put it with another pound of sugar in a separate vessel. Hull half a
gallon of ripe strawberries, cover them liberally with sugar and let
stand to extract the juice. Lacking strawberries, use ripe peaches, or
blackberries or even seeded cherries. Keep the fruit and sugar cool, but
not too cold--just so it will not sour. Upon the third morning strain
the juice of all fruits together, and mix thoroughly. Next make a gallon
of weak green tea, strain it boiling hot upon the liquor and the yellow
peel, stir well, then mix in the fruit juices and sugar, and let stand
uncovered until cool. Chill thoroughly, also chill the wine. Use
whatever sort you prefer--claret, sound and fruity, is good, so is
almost any homemade wine of the first class. American champagne pleases
some palates. But I advise rather claret, or good homemade grape wine.
Put into the punch bowl a block of clear ice, add equal measures of the
mixture and the wine. Let stand half an hour before serving. Put in at
the very last vichy, ice-cold. Thin strips of fresh cucumber peel add a
trifle to flavor and more to looks.

The wine and mixture can be poured together into demijohns and kept for
months, provided they are kept cool. Since the making is rather