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Pun c h e s, C o 1 d
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T he word "punch" is taken from t he Sanscrit "Pancha," or t he P ersian
'' Punj,'' which denotes the usual number of ingredients of which it is
<:omposed, vi z. : five.
'fhen fill the bowl-away wi th gloom!
Our joys shall always last!
For hope will brighten days to come,
Auel memory gild the past !- 1'homas
Moore.
326
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APPLE PUNCH.
Lay alternately in a large punch-bowl slices of apples and _lemons and
strew each layer with powdered sugar. When the bowl is half full pour two
bottles of claret over the apples and lemons, cover with a clean cloth and allow
it to stand five or six hours, after which strain through a muslin bag, ice, and
serve in cut glassware.
327
ARRACK PUNCH.
Into a punch-glass place a piece of ice and pour over it three-qua rters
jiggerful of Batavia arrack and one-quarter j iggerful of Jamaica rum.
Then into a small mixing-glass place a large spoonful of sugar (as t his punch
needs much sweetening), the j uice of one lemon a nd a little seltzer. Stir
until, dissolved, pour into prepared punch-glass, atld a dash of champagne,
stir again, decorate and serve.
328
ARRACK PUNCH FOR A PARTY.
ONE-HALF GALLON.
Cut six lemons into thin slices and remove t he seeds. P lace t he slices
into a vessel containing one quart of old Anack and steep for :five or six
hours. Then carefully remove the slices without squeezing them. Then take
about a pountl of crushed or cube sugar and boil in one quart of water, add
the hot solution to the arrack and let it cool. When you wish to serve this
renoW11ed ·beverage place it
in
a punch·bowl with a large piece of ice and
decorate with fruits in season. A flavor of Jamaica
n un
is sometimes added.