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SEE PAGES I to 6.
-5
1 do. acetic acid.
2 teaspoonfuls of simple syrup.
1 teaspoonful of syrup of strawberries.
pint of water.
The jjeel of a small lemon, sliced.
Mix, serve up with ice, in large goblet, and if poss
ible, garnish the top with a slice of peach or apricot
In cold weather this punch is admirable served hot.
'"
45. Lig-ht Guard Pnnch.
1
n
(For a party oftwenty.)
2 bottles of chamjDagne.
I
do. pale sherry.
I do. Cognac.
• I do. Sauterne.
I pineapple, sliced.
4 lemons, do.
Sweeten to taste, mix in a punch-bowl, cool with a
large lump of ice and serve immediately.
46. Philadelphia Fish-House Punch.
:4
pint of lemon juice.
^ lb. of white sugar.
I pint of mixture.*
2)4 pints of cold water.
The.above is generally sufficient for one person.
47. Non-Such Punch.
*
6 bottles of claret.
.
n
(t
I do. soda-water.
I do. brandy.
I do. sherry.
To make this mixture,take pint of peach brandy, V2 pint oT
Cognac brandy,and 14 pint ofJamaica rum.