231 / 308
PUNCHES.
231
406.
JjJtmcl)
d
la
Jrancai0e.
Put one
and
a
half
pounds
of
lump-sugar
in
a
new
earthen
pot,
pour
over
it
one
quart
of
rum;
light
this,
and
let
burn
until
the
sugar
becomes
brown
and
is
melted
to
one-third
of
its
orig-
inal
volume;
add
three-fourths
quart
of
boiling
tea,
the
juice
of
six
lemons
and
of
six
oranges;
stir
well,
and
serve
at
once.
407.
2Uwtljtr.
Two
pounds
of
sugar
in
an
earthen
pot
are
mixed
with
half
a
glass
of
water
or
tea,
the
juice
of
two
lemons
and
two
oranges,
and
cleared
and
refined
to
syrup;
add
a
bottle
of
rum,
a
bottle
of
brandy,
and
tea,
until
the
punch
receives
the
required
mildness.
Heat,
and,
before
serving,
squeeze
the
juice
of
six
oranges
through
a
sieve.
408.
|htitct)
d
la
Kfgence.
The
thinly
peeled
rind
of
two
lemons
and
two
bitter
oranges
are
put
in
a
tureen
with
some
vanilla,
and
as
much
cinnamon,
and
four
cloves,
poured
over
with
the
boiling
syrup
of
one
and
a
half
pounds
of
sugar
and
three-fourths
quart
of
water,
and
placed
aside
for
two
hours.
Add
the
purified
juice
of
twelve
lemons,
one
bottle
of
old
Jamaica
rum,
and
half
a
bottle
of
brandy;
filter
the
punch
through
a
cloth,
fill
into
bottles,
and
place
the
bottles
on
ice.
409.
flmul)
d
la
lirine.
Rub
the
rind
of
two
or
three
lemons
off
on
one-fourth
pound
of
sugar,
squeeze
the
juice
of
six
lemons
and
two
oranges
on
it;
add
a
syrup
of
three-fourths
pound
of
sugar
and
three
gills
of
water;
after
all
is
well
mixed
let
it
freeze
in
the
freezing-can;
mix
a
cup
of
rum
and
as
much
brandy
to
the
ice,
likewise
the
thick
foam
of
the
v/hites
of
three
eggs,
sweetened
with
vanilla-sugar;
leave
the
punch
for
a
while
in
the
freezing-can,
and
serve.