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232
PUNCHES.
410.
JJuncI)
a
la
Homaine.
Rub
the
rind
of
two
oranges
and
one
lemon
on
one
and
a
half
pounds
of
sugar;
put
it
in
a
tureen,
and
add
one
pint
of
water;
when
the
sugar
is
properly
dissolved
add
the
juice
of
four
oranges
and
two
lemons,
half
a
bottle
of
Rhine
wine,
half
a
pint
of
arrack,
half
a
pint
of
maraschino,
and
a
pint-bottle
of
champagne;
place
the
mixture
in
the
freezing-can,
turn
continually,
and
let
it
freeze;
finally,
stir
the
froth
of
the
whites
of
five
eggs,
sweetened
with
sugar,
to
it;
let
all
freeze
for
a
while,
until
it
looks
like
thick
cream;
serve
in
champagne
glasses.
411.
ftnotljer.
Rub
the
peel
of
six
lemons
off
on
sugar;
squeeze the
juice
of
the
lemons
and
of
two
oranges;
add
half
a
pint
of
water
and
one
pint
of
sugar-syrup
out
of
three-fourths
pound
of
sugar
and
one
pint
of
water;
stir
all
well,
and
let
it
freeze
in
the
freezing-can.
Then
mix
the
solid
froth
of
the
whites
of
four
eggs
with
half
a
pound
of
pulverized
sugar;
add
this,
with
three
gills
of
brandy,
a
bottle
of
champagne,
and
a
cup
of
green
tea,
to
the
ice;
mix
all
thoroughly;
leave
the
punch
for
a short
while
in
the
freezing-
can,
and
serve
in
glasses.
412.
J)uncl)
d
la
(Knrolictme.
The
thin
peel
of
four
lemons,
half
an
ounce
of
stick
cinna-
mon,
six
cloves,
two
pounds
of
sugar,
one
and
a
half
quarts
of
water
are
heated
over a
slow
fire
until
the
sugar
is
dissolved.
Add
the
juice of
eight
lemons,
two
quarts
of
claret,
one
bottle
of
arrack,
one
quart
of
white
wine; heat
it
once
more
to
the
boiling-point,
and
serve.
413.
Hospberrg
|)uncl).
Two
quarts
of
moderately
strong
black
tea are
mixed
with
one
pint
of
raspberry-juice,
and
heated;
then
dissolve
in
it
two
pounds
of
sugar;
let
the
fluid
boil
for
a
few
seconds;
add
one
quart
of
arrack
de
Batavia,
and
serve
at
once.