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Champagne Punch, Proctor

Place in a two-gallon punch bowl with sufficient ice four large spoonfuls powdered sugar, juice of six oranges, a half pint maraschino, pint each cold English Breakfast tea and brandy, three bottles plain soda and six quarts dry champagne. Stir well with ladle, ornament with sliced pineapple and oranges and serve in champagne glasses.