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22O
PUNCHES.
357.
Rub
the
rind
of
two
lemons,
and
of
one
bitter
orange
on
seven
ounces
of
sugar;
put
it
in
a
tureen,
squeeze
the
juice
of
the
fruit
over
it,
add
one
and
a
half
pints
of
boiling
water,
stir
until
the
sugar
is
dissolved,
add
one
pint of
rum,
half
a
pint
of
brandy,
and two
tablespoonfuls
of
noyeau,
and
serve
in
glasses.
358.
2lno%r.
One
ounce
of
tea
is
steeped
in
two
quarts
of
boiling
water;
strain
the
tea
over
three-fourths
pound
of
lump-sugar,
on
which
the
rind
of
four
or
five
bitter
oranges
has
been
rubbed
off;
add
a
bottle
of
Santa
Cruz
rum,
and
serve.
359.
Jktsci).
Rub
the
rind
of
three
lemons
on
twelve
ounces
of
lump-sugar,
add
two
quarts
of
boiling
water,
and
three
quarts
of
hot
claret,
and
serve
as
soon
as
the
sugar
is
dissolved.
360.
Jltp.
One
and
a
half
quarts
of
beer
are
heated
to
boiling,
with
a
stick
of
cinnamon,
a
small
piece
of
ginger,
two
or
three
cloves,
and
some
lemon-peel
;
meanwhile
mix
the
yolks
of
four
eggs
with
a
large
wineglassful
of
rum
or
arrack,
two
or three
tablespoonfuls
of
pulverized
sugar,
and
a
small
spoonful
of
corn-starch
;
add
this,
while
continually
stirring,
to
the
beer;
pour
it
a
few
times
from
one
vessel
into
another,
strain
through
a
sieve,
and
serve
in
cups.
361.
Jruit
Jtoncl).
Boil
three
quarts
of
water
with
twelve
ounces
of
sugar,
and
the
juice
of
two
or three
lemons:
mix
this
in
a
tureen
with
one
quart
of
Santa
Cruz
rum
or
arrack,
and
one
quart
of
raspberry
or
cherry
syrup.