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PUNCHES.
115
366.
®iroflee.
Boil two bottles of Medoc with one pound of lump-sugar,
one stick of cinnamon, and some cloves for
a
few minutes
367.
®lnsgom lPmtclJ.
Put half a pound of pulverized sugar, and the rind of half a
thinly peeled lemon with the juice of two large lemons in a
tureen, add a bottle of old Jamaica rum, and five quarts of boil–
ing water; stir well, and serve in glasses.
368.
®rag.
Take a quart of boiling tea with half a pound of lump-sugar,
and add one pint of Santa Cruz rum or arrack.
369.
£jollan1J tOunclJ.
Strain th!,! juice of three or four fine lemons; mix it with one
pound of powdered sugar, and one bottle of fine Holland gin;
let it stand well covered in a warm place until the sugar is dis–
solved; add two and a half quarts of boiling water, stir all
thoroughly and serve.
370.
£jong
t1ong
lPtmclJ.
A pound of loaf-sugar in a large enameled pot, the juice of
six peeled lemons, the juice of three peeled oranges, one quart
of cold water, one bottle of Jamaica rum, half a pint of brandy,
one quart bottle of Burgundy; put this over a slow fire, and stir
until boiling, then boil about one gallon of mixed tea; mix this
all together-hot-and serve.
If
desired, beat up the whites of
three eggs to the form of snow, and use a little of this fo r the
top of each portion.
If
not sweet enough add sugar to taste.