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PUNCHES.
I IJ
376.
fijunter.s' l}lunclJ.
Two bottles of Moselle or light Rhine wine and half a .bottle
of arrack punch essence are slowly heated in a well-covered enam–
eled pot; heat sufficiently, but avoid boiling; a white, delicious
foam will be formed on top, then serve in cut glasses.
377.
lfrca
lOunrlJ.
Refine and clear one pound of lump-sugar in one pint of water;
let the syrup get cool; add the juice of four or five lemons, and
the rind of two rubbed off on sugar; let the mixture freeze in the
ice-cream freezer, and add then , while continually turning, a
bottle of Rhine wine or champagne, half a pint of Santa Cruz
rum or arrack, and half a pony of marnschino; serve the thickly
flowing punch in glasses.
378. Jmµcrial
lPnndJ.
Peel one pineapple and four oranges; cut the first into small
slices, and separate the oranges into pieces; put all in a tureen;
then boil in a quart of water two sticks of cinnamon and a stick
of vanilla, cut into small pieces; strain the water through a sieve
into the tureen; rub the rind of a lemon on one and a half pounds
of lump-sugar, put the sugar into the water, and squeeze the
juice of three lemons; cover well; let it get cool, place it on ice,
add a bottle of Rhine wine, one quart of fine rum, and, shortly
before serving, a bottle of champagne and half a bottle of Seltzer.
379. Eallie.s'
lPnnclJ.
Put in a tureen the thinly peeled rind and the juice of three
blood-ora nges, the juice of four lemons with one quart of water;
cover, and let it stand for three hours; strain the fluid; add one
quart of purified sugar syrup, one quart of brandy, one pint of
Santa Cruz rum, and the decoction of half an ounce of stick
cinnamon in one and a half quarts of boiling water; heat the
punch by placing the tureen in a larger vessel partly fi lled
with water, and serve in glasses.