26 / 204
N'
26
SEE PAGES I to 6.
}4 pint of green tea.
The juice of three lemons.
of a pineapple cut up in small pieces.
Sweeten with white sugar to taste. Strain a bottle
immediately. Keep for one month before using.
48. Canadian Punch.
2 quarts of rye whiskey.
I pint of Jamaica rum.
6 lemons, sliced.
I pine-apple sliced,
q quarts of water.
Sweeten to taste, and ice.
49.
Tip-Top Punch.
(For a party offive.)
1 bottle of champagne.
2 do soda-water.
I liqueur glass of Curaqora.
I table-spoonful of powdered sugar.
. I slice of pineapple, cut up.
...inch
Put all the ingredients together m a srnall p
bowl; mix well, and serve in champagne goblets.
50. Arrack.
M«« of the arrack imported into this country iodi,.
triiedfrom
r.ce, and
thrtast'
Httle used in Amerrca,
of it is very agreeable in this mixiuro
very much with age. It is much used in some parts of
India, where it is distilled from toddy, the ]uice of the
cocoanut tree. An imitation of -rack punch is made
by adding to a bowl of punch a few grains of benzoin,
i. ';•.? .'
^V kj