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PUNCHE .
109
3l10.
Qiola Qilaret
1}lunclJ.
One bottle of claret. half a pint of sherry, half a wineglassful
of maraschino, the rind of a lemon, one-quarter of a pound·of
pulverized sugar, and a sprig of borage; let this all stand for an
hour, strain the punch through a sieve, add a piece of ice and a
bottle of Seltzer.
Instead of the rind of the lemon and the borage, you may
add fresh raspberries and cut peaches, when these fruits are in
season.
341.
QI!arct lPunclJ.
Pour two bottles of claret into an enameled pot, squeeze the
juice of three lemons, add one pound of sugar; heat the wine to
the boiling-point without letting it boil, take it from the fire, and
add half a bottle of best arrack.
342.
Qionfession of 1roue.
Infuse half an ounce of fine black tea in half a pint of boil–
ing water for five minutes; decant and pour it into a tureen;
rub the rind of a lemon on three pounds of lump-sugar, refine
in one pint of boiling water; skim well; add a piece of vanilla,
cut into small pieces, and half an ounce of dried orange-flowers;
take the sugar from the fire, and leave vanilla and orange-flowers
one hour in it; then strain through a sieve into a tureen. Now
add a wineglassful of maraschino, the juice of five oranges, two
bottles of Rhine wine, two bottles of Medoc, one bottle of
Madeira, and one bottle of arrack; let the mixture get very hot,
without b0iling, and serve it hot; it is still better when very cold.
343. <ITrnmbambuli.
Pour one bottle of arrack into a pot, light the fluid with
burning paper, and melt one pound of lump-sugar over this
flame, so as to make the melting sugar drop into the fluid.