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PUNCHES.
397. Nuremberg l?und).
Rub lig htly the peel o f a n orange o n three-fourths pound of
suga r; squeeze the juice of two ora nges on it; pour one quart of
boiling water over it; add a small pint of good old arrack, and a
bottle of old Bordeaux-hot, but not boiling; mix all well, and
serve.
398. ®range 1?nnd).
Rub the peel of three oranges on sugar; place the sugar in a
pot; add the juice of six oranges a nd two lemons, one pound of
lump-sugar , one bottle of white wine, one quart of water; let all
boil ; pour it into a bowl, and add two bottles of white wine, and
one and a half pints of a rrack or rum.
399. 1)lrince of lllalcs lPunclJ.
(COLD.)
In a small bowl put the thinly peeled and cut rind of half a
lemo n, and two and a half ounces of granulated sugar; add one–
fourth quart of bo iling water; let it stand for a quarter of an
hour ; add a bottle of champagne, a nd a gill of the best arrack;
mix the fluid s well, and place the bowl on ice one or two hours.
400.
lPort llline lPmtcl).
A bottle of claret, a bottle of Rhine wine, and a bottle of port
wine a re heated with two pounds of sugar, until the sugar is dis–
so lved; do not let it boil; mea nwhile squeeze the juice of four
lemons into a tureen, add half a bottle of fine arrack and the
\lweet mixture; stir well, and serve.
401.
]punclJ
a
la IDiablc.
Place o n the stove a large enameled pot, in which, before,
Wat er had been boiling; lay on it two fiat iron bars, and place on
these t wo pounds o f lump-sugar ; pour over the sugar a bottle of
old Jamaica rum, and light it carefully with a burning paper, to
let t he melting sugar flow into the pot; when the fl ame goes out
hy
itself, add three bottles of Rhine wine, and one quart of black
tea , the juice
o f
one lemon and of o ne orange; let it stand coy.
e ~~c:l thw~
qm;rs
iIJ
a
warm,
bµt 11Qt
hot
oven.