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PUNCHES.
II9
384. .MlnrasdJino 1}lundJ.
Three to four bottles of Rhine wine and half a bottle of arrack
are mixed with half a bottle of maraschino di Zara and two
pounds of cleaned and refined sugar-cold; place the punch for ·
a couple of hours on ice, and add a bottle of champagne just
before serving.
385. .£11anrocod1nto.
Heat one and a half quarts of sweet cream with a piece of
vanilla and half a pound of sugar to the boiling-point; let it
tl~en
steep for a while; strain the cream through a sieve; beat it with
the yolks of six or eight eggs; add enough fine arrack or maras–
chino to taste.
386. .Mleddcnburg
1}lunr~.
Rub the peel of two lemons on two pounds of sugar; add one
and a half quarts of good tea, four bottles of
d~ret,
one bottle
of French white wine, and one bottle of brandy; let everything
get hot over a slow fire; stir well, a nd serve.
387. '.lnoilJer.
Two pounds of sugar on which two lemons are rubbed off,
four bottles of
Borde~ux,
one bottle of port wine, one bottle of
brandy, and half a bottle of Madeira.
388.
Qtnglis~
.fillilk 1}lundJ.
Rub the peel of three fine lemons on one pound ·of lump–
sugar; put it in a tureen, and squeeze the juice of the fruit over
it; grate half a nutmeg; add a bottle of Jamaica rum; mix all
thoroughly, and let it stand well covered over night. Then add
one quart of boiling water, and one quart of boiling milk; let the
mixture stand covered two hours ; filter through a canton flan–
nel bag, in which you placed a piece of blotting-paper, until the
punch is absolutely clear, and drink it cold,