233 / 308
PUNCHES.
233
414.
Tlnotljer.
Add
to
half
a
pint
of
raspberry
syrup
three
and
one-half
pints
of
boiling water,
half
a
pint
of
Santa
Cruz
rum,
and
half
a
pint
of
brandy;
sweeten
to
taste;
add
a
pony
of
maraschino;
stir
well,
and
serve.
415.
ttljine
tlUne
Jtondj.
Heat
three
bottles
of
Rhine
wine
nearly
to
boiling;
add
one
quart
of
strong
tea,
twelve
ounces
of
sugar
on
which
you
have
rubbed
the
rind
of
a
lemon,
the
juice
of
the
lemon,
and
one
or
two
gills
of
fine
arrack;
mix
all
well,
and
serve.
416.
flnotljer.
Heat
very
slowly
six
bottles
of
Rhine
wine,
three-fourths
quart
of
old
Jamaica
rum,
one and
three-fourths
to
two pounds
of
sugar
nearly
to
the
boiling-point,
and
serve
hot.
417.
licmal
Three
pounds
of
lump-sugar
are
put
in
a
tureen,
then
pour
over
it
one
quart
of
light
hot
tea
as
soon
as
the
sugar
is
per-
fectly
dissolved
squeeze
in
the
juice
of
three
lemons
and
three
oranges;
add
one
pint
of
fine
Rhine
wine,
as
much
Bordeaux,
champagne,
arrack,
maraschino,
and
pineapple
syrup;
mix
all
very
well,
and
place
the
tureen,
well
covered,
on
ice.
418.
Ilium
|lund).
Put
two
pounds
of
sugar
in
a
tureen;
squeeze
on
it
the
juice
of
five
lemons,
add
the
thin
peel
of
two
lemons,
and
three
quarts
of
boiling
water.
After
the
sugar
is
dissolved
add
a
bottle
of
old
Jamaica
rum,
and
a
bottle
of
champagne,
and
serve
cold
or
hot.