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2l6
PUNCHES.
340.
Colb
Claret
}j)uncl).
One
bottle
of
claret,
half
a
pint
of
sherry,
half
a
wineglassful
of
maraschino,
the
rind
of
a
lemon,
one-quarter
of
a
pound
of
pulverized
sugar,
and
a
sprig
of
borage;
let
this
all
stand
for
an
hour,
strain
the
punch
through
a
sieve,
add
a
piece
of
ice
and
a
bottle
of
Seltzer.
Instead
of
the
rind
of
the
lemon
and
the
borage,
you
may
add
fresh
raspberries
and
cut
peaches,
when
these
fruits
are
in
season.
341.
Claret
JJtmd).
Pour
two
bottles
of
claret
into
an
enameled
pot,
squeeze
the
juice
of
three
lemons,
add
one
pound
of
sugar;
heat
the
wine
to
the
boiling-point
without
letting
it
boil,
take
it
from
the
fire,
and
add
half
a
bottle
of best
arrack.
342.
Confe00ion
of
ot>e.
Infuse
half
an
ounce
of
fine
black
tea
in
half
a
pint
of
boil-
ing
water
for
five
minutes;
decant
and
pour
it
into
a
tureen;
rub
the
rind
of
a
lemon
on
three
pounds
of
lump-sugar,
refine
in
one
pint
of
boiling
water;
skim
well;
add
a
piece
of
vanilla,
cut
into
small
pieces,
and
half
an
ounce
of
dried
orange-flowers;
take the
sugar
from
the
fire,
and
leave
vanilla
and
orange-flowers
one
hour
in
it;
then
strain
through
a
sieve into
a
tureen.
Now
add
a
wineglassful
of
maraschino,
the
juice
of
five
oranges,
two
bottles
of
Rhine
wine,
two
bottles
of
Medoc,
one
bottle
of
Madeira,
and
one
bottle of
arrack;
let
the
mixture
get
very
hot,
without
boiling,
and
serve
it
hot;
it is still
better
when
very
cold.
343.
Crambamlmli.
Pour
one
bottle
of
arrack
into
a
pot,
light
the
fluid
with
burning
paper,
and
melt
one
pound
of
lump-sugar
over
this
flame,
so
as
to
make
the
melting
sugar
drop
into
the
fluid.