224 / 308
224
PUNCHES.
376.
Jjtmtn*'
Two
bottles of
Moselle
or
light
Rhine
wine
and
half
a
bottle
of
arrack
punch
essence
are
slowly
heated
in
a
well-covered
enam-
eled pot;
heat
sufficiently,
but
avoid
boiling;
a
white,
delicious
foam
will
be
formed
on
top,
then
serve
in
cut
glasses.
377.
Jctir
flund).
Refine
and
clear
one
pound
of
lump-sugar
in
one
pint
of
water;
let
the
syrup
get
cool;
add
the
juice
of
four or
five
lemons,
and
the
rind
of
two
rubbed
off
on
sugar;
let
the
mixture
freeze
in
the
ice-cream
freezer,
and
add
then,
while
continually
turning,
a
bottle
of
Rhine
wine
or
champagne,
half
a
pint
of
Santa
Cruz
rum
or
arrack,
and
half
a
pony
of
maraschino;
serve
the
thickly
flowing
punch
in
glasses.
378.
Imperial
$tmcl).
Peel
one
pineapple
and
four
oranges;
cut
the
first
into
small
slices,
and
separate
the
oranges
into
pieces;
put
all
in
a
tureen;
then
boil
in
a
quart
of
water
two
sticks
of
cinnamon
and
a
stick
of
vanilla,
cut
into
small
pieces;
strain
the
water
through
a
sieve
into
the
tureen;
rub
the
rind
of
a
lemon
on
one
and
a
half
pounds
of
lump-sugar,
put
the
sugar
into
the
water,
and
squeeze
the
juice
of
three
lemons;
cover
well;
let
it
get
cool,
place
it
on
ice,
add
a
bottle
of
Rhine
wine,
one
quart
of
fine
rum,
and,
shortly
before
serving,
a
bottle
of
champagne
and
half
a
bottle
of
Seltzer.
379.
CoMe0'
J)uncl).
Put
in
a
tureen the
thinly
peeled
rind
and
the
juice of
three
blood-oranges,
the
juice
of
four
lemons
with
one
quart
of
water;
cover,
and
let
it
stand
for
three
hours;
strain
the
fluid;
add
one
quart
of
purified
sugar
syrup,
one
quart
of
brandy,
one
pint
of
Santa
Cruz
rum,
and
the
decoction
of
half
an
ounce
of
stick
cinnamon
in
one
and
a
half
quarts
of
boiling
water;
heat
the
punch
by
placing
the tureen
in
a
larger
vessel partly
filled
with
water,
and
serve
in
glasses.