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Punch a la Remain. For a Party of Fifteen.
1 bottle Rum.
1 bottle Wine.
10 lemons.
2 sweet oranges.
2 pounds powdered sugar.
Whites of ten eggs, well beaten.
Dissolve the sugar in the juice of the
lemons and oranges, adding the thin rind of
1 orange. Strain through a sieve into a mix-
ing bowl. Slowly add the whites of the eggs,
beaten to a foam. Place the bowl on ice for
a while, then briskly stir in the rum and
wine.
Punch—Apple.
In a china- bowl place alternate layers of
sliced apples and lemons, each layer being
thickly strewn with powdered sugar, until the
bowl is half filled. Then pour a bottle of
Claret over the fruit and let stand six hours.
Pour through a muslin bag, and it is ready
to serve.
Punch Brandy and Rum, Hot. For a Party
of Fifteen.
1 quart Jamaica Rum.
1 quart Cognac Brandy.
1 pound loaf sugar.
Juice of 4 lemons.
3 quarts boiling water.
1 teaspoon nutmeg.
Rub the sugar over the lemons until it has
absorbed all oil from the skins. Put the sugar
into a punch bowl. Add the ingredients,
stirred well together. Then pour the boiling
water over them. Stir well. Add the rum,
brandy and nutmeg. Mix thoroughly, and
serve.
Punch—Canadian. For a Small Party.
2 quarts Rye Whiskey.
1 pint Jamaica Rum.
6 lemons, sliced.
1 pineapple, sliced.
4 quarts water.
Sweeten to taste, and ice before serving.
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