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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