132 / 172
126
J?,UNCHES.
414.
'.2lnot1Jcr.
Add to half a pint of raspberry syrup three and one-half pints
of boiling water, half a pint of Santa Cruz rum, and half a pint
of brandy; sweeten to taste; add a pony of maraschino; stir well,
and serve.
Heat three bottles of Rhine wine nearly to boiling; add one
quart of strong tea, twelve ounces of sugar on which you have
rubbed the rind of a lemon, the juice of the lemon, and one or
two gills of fine arrack; mix all well, and serve.
4lG.
'.2lnot1Jcr.
Heat very slowly six bottles of Rhine wine, three-fourths
quart of old Jamaica rum, one and three-fourths to two pounds ·
of sugar nearly to the boiling-point, and serve hot.
417.
llloyal
tfonclJ.
Three pounds of lump-sugar are put in a tureen, then pour
over it one quart of light hot tea-as soon as the sugar is per–
fectly dissolved squeeze in the juice of three lemons and three
oranges; add one pint of fine Rhine wine, as much Bordeaux.
champagne, arrack, maraschino, and pineapple syrup; mix all
very well, and place the tureen, well covered, on ice.
lt.18.
lllum
1Pnnr~.
Put two pounds of sugar in a tureen; squeeze on it the juice
of five lemons, add the thin peel of two lemons, and three quarts
of boiling water. After the sugar is dissolved add a bottle of old
Jamaica rum, and a bottle of champagne, and serve cold or hot.