63 / 96
HOT BRANDY AND RUM PUNCH.
3 oranges sliced.
1 pineapple, pared, and cut up.
1 gill of Curaqoa.
2 gills of raspberry syrup.
Ice, and. add berries in season.
Mix the inaterials well together in a largebowl, and
you have a splendid punch.
If not sweet enough, add more sugar.
4 lernons.
(For a party of fifteen.)
Take 1 quart of Jamaica rum.
1 quart of Cognac brandy.
1 pound of white loaf-sugar.
3 quarts of boiling water.
1 tea-spoonful of nutmeg.
Hot Brandy and Rum Punch.
Rub the sugar over thelemons until ithas absorbed
all the yellow part of t he s k i ns, then pu t t h e sugar
into a punch-'bowl; add the ingredients well together,
pour over them the boiling wat er, stir well t ogether;
add the rum, brandy, and nutmeg ; mi x t h o r oughly,
and the punch will be ready to serve.
Lt is very important, in mak ing pood puneh, that
a ll the ingredients are thoroughly incorporated; and
t o insure suecess, the p.'ocess of mixing must be d i l i –
gently attended to.
Allow a quart for four persons; but this information
must be taken cum
yreno
euh'a; f o r t he c apabilities
of persons for t hi s k i n d o f b e v erage are generally
supposed to vary considerably.
Waelt Quafity
~ ~ , ~ ~ l o e R T