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PUNCHES.
123
402.
lPnnclJ
a
r
<!f
mper.enr.
Rub on three pounds of lump-sugar the rind of one orange
and one lemon; squeeze the juice of four lemons on the sugar;
boil in one and a half quarts of water, until it becomes clear;
add half a bottle of arrack, one bottle oCRhine wine, and one
bottle of Burgundy, and let the punch simmer for a while with–
out letting it boil; the_n serve.
403.
lPnnclJ
a
la Qir£me.
Dissolve four p0unds of sugar in four quarts of hot water;
heat this with four quarts of arrack, the juice of eight lemons, and
a small piece of vanilla, cut in pieces, in an enameled pot to the
boiling-point; as soon as this is reached add three .quarts 6f milk
or cream, while constantly stirring. Take the vessel from the
fire, tie a cloth over it, let it stand for two hours; filter, bottle,
and keep it for future use, as it may be preserved for a very long
time.
404.
lPunclJ
a
la lBauaroise.
Rub the rind of three lemons on one pound of lump-sugar;
squeeze the juice of the fruit on it; add one quart of water and
two bottles of Burgundy; heat slowly to the boiling-point; filter
through canton flannel, and serve it hot.
405.
lPnndJ
0:
la Jfodr.
Three dozen lemons ·are very thinly peeled; the rind is put
in an enameled pot, three pounds of sugar added, and all is stir–
red for about half an hour; add five quarts of boiling water; stir
until the sugar is dissolved; add to each three quarts one pint of
the best Jamaica rum and one pint of brandy; bottle the punch,
keep it in the cellar, and use it after the expiration of some weeks
-the lat1;.'r the. better.