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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.