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Punch.
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strain into a punch, bowl and when cold add a
pint of orange shrub, half a pint of rum, the
same quantity of brandy, a gill of white wine,
and orange-flower water to taste.
Pineapple Punch.
Rub 12 oz. lump sugar on the rind of 4 large
lemons, put it into a bowl with the strained
juice,add half apoundofripe pineapplefreedfrom
rind and specks, and cut into thin slices. Boil
an inch of stick cinramon and half a saltspoon-
ful of grated nutmeg in two and a half pints of
water for ten minutes, pour into the bowl and
leave for an hour, then add a pint of rum, half
a pint of brandy, and half a pint of madeira,
cover the bowl and let it stand for 6 hours.
Strain through a jelly bag till clear, and serve
hot or cold, or if liked it may be bottled.
Pony Punch.
Rub 4 lumps of sugar on the rind of a large
lemon,and dissolve them in one and a half gills of
strong green tea, add the strained juice of three
lemons, 8 oz. sugar dissolved in a gUl of water,
a bottle of chablis,a gill each ofrum and brandy,
a wineglassful of arrack or sherry, and grated
nutmeg and powdered cinnamon to taste.
Mix well, strain, heat the punch over the fire
(being careful that it does not boil) and serve
at once.
Punch ii la R6gence.
Boil1 pintof water, one and a half pounds of
sugar,thethinly pared rindsoftwoSevilleoranges
andtwolemons,a vanilla bean,5cloves,andabout
one and a half inches of cinnamon together
for 15 minutes, add the juice of 12 lemons, pour
into a bowl,and leave until cold, then add a
pint each of rum and brandy, strain, and serve
hot or cold.
Punch k la Romaine.
Take 3 gills of lemon water ice, add the
strained juice of 2 oranges, a wineglassful each
of brandy and rum, half a bottle of champagne,
a teacupful of tea and 4 oz. castor sugar mixed
with the stiffly whipped white of an egg. Stir
quickly until the mixture liquefies to the con
sistency of thick cream, and serve in cham
pagne glasses.
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