1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

PUNCHES .

I I

37.6.

4!juntcrs' tllunclJ.

Two bottles of Moselle or light Rhine wine and hatf a bottle

o f arrack punch essence are slowly heated in a well-covered enam–

eled pot; heat sufficiently, but avoid boiling; a white, delicious

foam will be formed on top, then serve in cut glasses.

377.

ll'ccb"

f)unclJ.

Refine and clear one pound of lump-sugar in one pint of water;

let the syrup get cool ; add the juice of four or five lemons, and

the rind of two rubbed off on sugar ; let the mixture freeze in the

ice-cream freezer, a nd add the n, while continually turning, a

bottle of Rhine wine or champagne, half a pint of Sa nta Cruz

rum or arrack, a nd half a pony of maraschino; serve the thickly

flowing punch in glasses.

378. ]mµcrial

lPunclJ.

Peel one pineapple and four ora nges; cut the first into small

slices, and separate the oranges into pieces; put all in a turee n ;

then boil in a quart of water two sticks of cinnamon and a st ick

of vanilla, cut into small pieces ; strain the wa ter through a sieve

into the tureen; rub the rind of a lemon on one and a half pounds

of lump-sugar, put the sugar into the water, and squeeze the

juice o f three lemons; cover well ; let it get cool, place it on ice,

add a bottle of Rhine wine, one quart of fine rum, a nd, shortly

before serving, a bottle of champagne and half a bottle of Seltzer.

379.

jfo(lies' lPnndJ.

Put in a tureen the thinly peeled rind and the juice of three

blood-ora nges, the juice of four lemons with one quart of water;

cover, and let

sta nd for three hours ; strain the fluid ; add one

quart of purified sugar syrup, one quart of brandy, one pint of

Santa Cruz rum, and the decoction of half a n ouHce of stick

cinnamo n in one a nd a half qua rts of boiling water ; heat the

punch by placing the tureen in a la rger vessel partly filled

with wa ter, a nd serve in glasses.