Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

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Grape Fruit Punch

The punch for luncheon. Maraschino or sherry mixed with the pulp of the fruit, malaga grapes seeded, and skinned, Weisbaden cherries, shredded pineapple, sugar. Partially frozen, it is served in the dainty side handled punch glasses.

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