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Champagne Punch

Prepare one and a half teacups Oolong tea and put aside until cool, but do not place on ice. Pour into a three-quart champagne bowl one pony each eurak, brandy and maraschino, two wineglasses Rhine wine, a bottle cold plain soda and quart champagne. Strain the prepared tea into bowl, thoroughly mix the whole well together with a ladle, then add a lump of clear, clean ice of about a pound. Peel a sound, medium-sized, ripe banana, slice it in thin slices and scatter all over the punch. Neatly peel and slice a fine, juicy orange, spread slices over punch and serve in punch glasses.