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Ginger Ale Bowle

Squeeze upon a cupful of granulated sugar the juice of six large lemons or eight small ones, and put on the ice for an hour. When ready to serve, put two cupfuls of crushed ice into a punch bowl, pour in two bottles of ginger ale, which should have previously been well chilled, and thrust into the liquid a dozen long sprays of mint, bruising the stems well between the fingers beforehand. Serve immediately.