BASIC FRUIT PUNCH
From: Toll House Cookbook by Ruth Graves Wakefield

3 1/2 cups sugar
2 cups lemon juice
2 cups orange juice
2 cups grape juice
2 cups strong tea
7 quarts ice water
1 pineapple, cut fine
1 cup cherries, halved

Dissolve the sugar into the fruit juices and tea. Add into the ice water and then pour over the ice in a punch bowl. Add the pineapple and cherries.
Makes about 2 1/2 gallons punch or enough for 100, allowing 1 1/2 punch cups for each ginger ale or soda water, if desired.

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