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PUNCH
19
orange,
the
juice
of
one
lemon,
two
slices
of
pine-
apple
cut
in
pieces,
a
wineglassful
of
raspberry
or
strawberry
syrup.
Ornament
with
fruits
in
season,
and
serve
in
champagne
glasses.
Cold
Imperial
Punch,
or
Kaiser
Punch.
Take
one
small
pine-apple,
slice
very
thinly
into
a
punch
bowl
;
peel
four
oranges,
slice
them
up
into
the
pine-apple
;
take
the
zest
of
one
Seville
orange,
one
pod
of
vanilla,
and
a
little
cinnamon.
Put
the
three
together
in
a
jug,
and
pour
one
quart
of
boiling
water
over
;
let
this
infuse.
Pour
into
the
bowl
one
bottle
of
good
hock,
one
bottle
of
arrack,
the
juice
of
four
lemons
;
strain
the flavoured
water
into
the
bowl,
cover
up
till
cold.
When
ready
to
serve,
add
one
bottle
of
champagne
and
one
pint
of
seltzer
water
;
stir
well
together,
and
serve
in
champagne
glasses.
Gin
Punch.
Half
a
pint
of
gin,
one
gill
of
maraschino,
the
strained
juice
of
two
lemons,
three
ounces
of
sugar,
and
two
bottles
of
either
soda
or
seltzer
water.
Ice
well.
Gin
Punch.
Another
Way.
Mix
together
a
gill
of
gin,
a
bottle
of
sparkling
lemonade,
a
dessertspoonful
of
lemon
syrup,
and
a
lump
of
ice.
c
2