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128
PUNCHES.
423. £ited
lPunrlJ.
Infuse a small stick of vanilla, some
~ti ck
cinnamon, and two
cloves in half a pint of water on a warm place, about
200°
F.,
well covered; filter into an enameled pot; add one quart of claret,
five ounces of powdered sugar, and stir very well; make an iron
red hot, hold it in the fluid until it gets cold; stir the yolks of
six eggs in a little claret, add them, and beat all to foam over a
slow fire .
424. £itraruberry
f~unclJ.
Two quarts of fine, ripe strawberries are mashed in a stone
pot; add one bottle of Santa Cruz rum; tie it closely, and let
it
stand three days ; stir once a day; strain and squeeze through
canton flannel ; now put one pound of granulated sugar in a
bowl ; press the juice of two lemons thereon; pour the rum over
it, and add finally three quarts of boiling water; cover the bowl
well, and do not serve before the punch is perfectly cold.
425. "
merns £iiftings" lPunclJ.
Pare off the peel of four blood-oranges very thin; pour over
it a large glass of white wine; let soak for h a lf a day in a well–
covered tureen; strain the wine into a bowl; add two bottles of
good Bordeaux, two bottles of Rhine or Moselle wine, a nd two
bottles of champagne; sweeten to taste; mix all well, and serve
in glasses.
426.
MIJles.
A bottle of white wine, as much water, and four ounces of
sugar are heated to the boiling-point; the yolks of six eggs beaten
into it to a thick foam, mixed with two wineglassfuls of arrack;
serve in glass mugs.
427.
1l:lniteb £Jernice lP ttnclJ.
In one ar.d a fourth quarts of hot, strong tea dissolve one
pound of sugar; add the juice of six lemons, one pint of arrack,
and one pint of port wine ; warm up, and serve.