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226
PUNCHES.
384.
maraschino
Jtonclj.
Three
to
four
bottles
of
Rhine
wine
and
half
a
bottle of
arrack
are
mixed
with
half
a
bottle
of
maraschino
di
Zara
and
two
pounds
of
cleaned
and
refined
sugar
cold
;
place
the
punch
for
a
couple
of
hours
on
ice,
and add
a
bottle
of
champagne
just
before
serving.
385.
fflaitrororiato.
Heat
one
and
a
half
quarts
of
sweet
cream
with
a
piece
of
vanilla
and
half
a
pound
of
sugar
to
the
boiling-point;
let
it
then
steep
for
a
while;
strain
the
cream
through
a
sieve;
beat
it
with
the
yolks
of
six
or eight
eggs;
add
enough
fine
arrack
or
maras-
chino
to
taste.
386.
ftteckkntmrg
JJuncl).
Rub
the
peel of
two lemons
on
two
pounds
of
sugar;
add
one
and
a
half
quarts
of
good
tea,
four
bottles of
claret,
one
bottle
of
French
white
wine,
and
one
bottle
of
brandy;
let
everything
get
hot
over
a
slow
fire;
stir
well,
and
serve.
387.
Two
pounds
of
sugar
on
which
two
lemons
are
rubbed
off,
four
bottles
of
Bordeaux,
one
bottle
of
port
wine,
one
bottle of
brandy,
and
half
a
bottle
of
Madeira.
388.
tfngltsl)
fltilk
fltmcl).
Rub
the
peel
of
three
fine
lemons
on
one
pound
of
lump-
sugar;
put
it
in
a
tureen,
and
squeeze
the
juice
of
the
fruit
over
it;
grate
half
a
nutmeg;
add
a
bottle
of
Jamaica
rum;
mix
all
thoroughly,
and
let
it
stand
well
covered
over
night.
Then
add
one
quart
of
boiling
water,
and one
quart
of
boiling
milk;
let
the
mixture
stand
covered
two
hours;
filter
through
a
canton
flan-
nel
bag,
in
which
you
placed
a
piece
of
blotting-paper,
until
the
punch
is
absolutely
clear,
and
drink
it
cold.