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PUNCHES.
406.
frlnndJ
a
la
Jfran~aisc.
Put one and a half pounds of lump-sugar in a new earthen
pot, pour over it one quart of rum; lig ht this, a nd let burn until
the sugar becomes brown and is melted to one-third of its orig–
inal volume; add three-fourths quart of boiling tea, the juice of
six lemons and of six oranges; stir well, and serve at once.
407. 2tnot1Jcr.
Two pounds of sugar in an earthen pot are mixed with
half a glass of water or tea, the juice of two lemons a nd two
oranges, and cleared and refined to syrup; add a bottle of rum,
a bottle of brandy, and tea, until the punch receives the required
mildness. Heat, and, before serving, squeeze the juice of six
oranges through a sieve.
408.
l?uttdJ
a
la
~lCgcncc.
The thinly peeled rind of two lemons and two bitter oranges
are put in a tureen with some vanilla, and as much cinnamon,
and four cloves, poured over with the bo iling syrup of one
and a half pounds of sugar and three-fourths quart of water, and
placed aside for two hours. Add the purified juice of twelve
lemons, one bottle of old Jamaica rum, and half a bottle of
brandy; filter the punch through a cloth, fill into bottles, and
place the bottles on ice.
409.
l?nnclJ
a
la ncinc.
Rub the rind of two or three lemons off on one-fourth pound
of sugar, squeeze the juice of six lemons and two oranges on it;
add a syrup of three-fourths pound of sugar and three g ills of
water; after all is well mixed let it freeze in the freezing-can; mix
a cup of rum and as much brandy to the ice, likewise the thi ck
foam of the whites of three eggs, sweetened with vanilla-sugar;
leave the punch for a
whil~
in the freezing-can,
and
serve.