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APPLE PUNCH.
75
Wedding Punch.
Take — ' pint of pineapple juice.
1 pint of lemon juice.
1 bottle of claret or Port wine.
>~ pound of sugar.
> pint of boiling water.
6 grains of vanilla.
1 grain of ambergris.
1 pint of strong brandy.
Rub the vanilla and ambergris with the sugarin t he
brandy thoroughly; let it stand in a corked bottle for
a few hours, shaking occasionally. T h e n a d d t he
lemon juice, pineapple juice and wi ne ; fi l t er t h r ough
Rannel, and lastly, add. the syrup.
West Indian Punch.
This is made in the same manner as Brandy Punch
(8ee page 51) by adding to each gla, s a small piece of
preserved ginger, and a little of the syrup.
Barbadoes Punch.
Barbadoes Punch is p r epared by a d d i ng t o each
glass of Brandy Punch (zee page 51) one tea-spoonful
of guava jelly.
In a china bowl lay alternate layers of sliced apples
and lernons, each layer being t h i ckl y s t r ewed w i t h
p owdered sugar, until the bowl i s abou t hal f fi l l ed ;
t hen pour a bottle of claret over the f r u i t and l e t i t
stand six hours. Pou r it t h r ougn a muslin bag,and it
is ready for use.
A,pyle Punch.
H a v e l o c k T o b @C C~
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