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PUNCHES.
406.
lJlunc~
a
la
$ran~aisc.
Put one and a half pounds of Jump-sugar in a new earthen
pot, pour over it one quart of rum ; light this, and let burn until
the sugar becomes brown and is melted to one-third of its orig–
inal volume; add three-fourths quart of boiling tea, the juice of
six lemons and of six oranges; stir well, and serve at once.
407.
'.lnoilJer.
Two pounds of sugar in an earthen pot are mixed with
half a glass of water or tea, the juice of two lemons and two
oranges, and cleared and refined to syrup; add a bottle of rum,
a bottle of brandy, and tea, until the punch receives the required
mildness. Heat; and, before serving, squeeze the juice of six
oranges through a sieve.
408.
tPuuc~
a
la
ttcgcncc.
The thinly peeled rind of two lemons and two bitter oranges
are put in a tureen with some vanilla, and as much cinnamon,
_ and four cloves, poured over with the boiling syrup of one
and a half pounds of sugar and three-fourths quart of water, and
placed aside for two hours. Add the purified juice of twelve
lemons, one bottle of old Jamaica rum, a nd half a bottle of
brandy; filter the punch through a cloth, fill into bottles, and
place the bottles on ice.
409. lJltutdJ
a
la
l!lcine.
Rub the rind of two or three lemons off on one-fourth pound
of sugar, squeeze the juice of six lemons and two oranges on it;
add a syrup of three-fourths pound of sugar and three g ills of
water; after all is well mixed let it freeze in the freezing-can; mix
a cup of rum and as much brandy to the ice, likewise the thick
foam of the whites of three eggs, sweetened with vanilla-sugar ;
leave the punch for a while in the freezing-ca n, a nd serve.