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Punches.
Punches are numerous and vary. They can be
served either cold or hot. When served cold they
are generally decorated with fruits in season,
when served hot a slice of lemon on top is suffi
cient.
No. 158.
American Punch,
(4—6 persons)
Fill a stew pan with following ingredients:
4 pieces of sugar
1 little piece of cinnamon
Lemon peel
5 cloves
Halt a wine glass of Whisky
Half a glass of Portwine
Two wine glasses of plain water.
Let boil and serve in a tumbler.
No. 159.
Gliickwein Punch.
Fill a stew pan with following ingredients:
5 pieces of sugar
1 cocktail glass of Claret
Half a cocktail glass of Arrac
6 cloves
-
A little piece of cinnamon
A wine glass of plain water.
Let boil and serve in a tumbler.
'^
No. 160.
Night Punch,
Fill a stew pan with following ingredients:
6 dashes of Raspberry syrup
Half a cocktail glass of Whisky
Halt a cocktail glass of Madeira
Half a cocktail glass of Claret
A wine glass of plain water.
Let boil and serve in a tumbler.
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