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Ginger Ale Punch

"For the Picnic Basket"

The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Crush one half-bunch mint leaves with half cup  sugar, add three small lemons and one orange cut in slices, one-fourth cup of crushed pineapple, if at hand, and place for a few hours on ice to ripen. Strain through wet cloth into a pitcher of ice, when very cold add one pint ginger ale, also well chilled, and pour immediately into chilled thermos bottle.

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