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

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122 PUNCHES.
397. Nur.embcrg l,JnnclJ.
Rub lightly the peel of an orange on three-fourths pound of
su;;ar ; squeeze the juice of two oranges on it; pour one quart of
boiling water over it; add a small pint of good old arrack, and a
bottle of old Bordeaux-hot, but not boiling; mix all well, and
serve.
398. ®range lPundJ.
Rub the peel of three oranges on sugar; place the sugar in a
pot; add the juice of six oranges and two lemons, one pound of
lump-sugar, one bottle of white wine, one quart of water; let all
boil; pour it into a bowl, and add two bottles of white wine, and
one and a half pints of arrack or rum.
399. lPiinc.e of lPnndJ.
(COLD.)
In a small bowl put the thinly peeled and cut rind of half a
lemon, and two and a half ounces of granulated sugar; add one–
fourth quart of boiling water; let it stand for a quarter of an
hour; add a bottle of champagne, and a gill of the best arrack;
mix the fluids well, and place the bowl on ice one or two hours.
400. lPort lUin.e tOnnc~.
A bottle of claret, a bottle of Rhine wine, and a bottle of port
Wine are heated with two pounds of sugar, until the sugar is dis–
solved; do not let it boil; meanwhile squeeze the juice of four
,}emons into a tureen, add half a bottle of fine arrack and the
Gweet mixture; stir well, and serve.
401. lPnnd1 a ta JIDiautc.
Place on the stove a large enameled pot, in which, before,
water had been boiling; lay on it two fiat iron bars, a:nd place on
th ese two pounds of lump-sugar; pour over the sugar a bottle of
old Jamaica rum, and light it carefully with a burning paper, to
let the melting sugar flow into the pot; when the flame goes out
by itself, add three bottles of Rhine wine, and one quart of black
t c:.i . the ju ice of one lemon and of one orange; let it stand cov–
c~·~ct t hree hours in a , l;>ut not hot oven.