235 / 308
PUNCHES.
235
423.
0tcel
|)uncl).
Infuse
a
small
stick
of
vanilla,
some
stick
cinnamon,
and
two
cloves
in
half
a
pint
of
water
on
a
warm
place,
about
200
F..,
well
covered;
filter
into
an
enameled
pot;
add
one
quart
of
claiet,
five
ounces
of
powdered
sugar,
and
stir
very
well;
make
an
iron
red
hot,
hold
it
in
the
fluid
until
it
gets
cold;
stir
the
yolks
of
six
eggs
in
a
little
claret,
add
them,
and
beat
all
to
foam
over
a
slow
fire.
424.
StrcuubttTg
|3uncl).
Two
quarts
of
fine,
ripe
strawberries
are
mashed
in
a
stone
pot;
add
one
bottle
of
Santa
Cruz
rum;
tie
it
closely,
and
let
it
stand
three
days;
stir
once
a
day;
strain
and
squeeze
through
canton
flannel;
now
put
one
pound
of
granulated
sugar
in
a
bowl;
press
the
juice
of
two
lemons
thereon;
pour
the
rum
over
it,
and
add
finally
three
quarts
of
boiling
water;
cover
the
bowl
well,
and
do
not
serve
before
the
punch
is
perfectly
cold.
425.
"Se*a0
Sittings"
|htnd).
Pare
off
the
peel
of
four
blood-oranges
very
thin;
pour
over
it
a
large
glass
of
white
wine;
let
soak
for
half
a
day
in
a
well-
covered
tureen;
strain
the
wine
into
a
bowl;
add
two
bottles
of
good
Bordeaux,
two
bottles
of
Rhine
or
Moselle
wine,
and
two
bottles
of
champagne;
sweeten
to
taste;
mix
all
well,
and
serve
in
glasses.
426.
A
bottle
of
white
wine,
as
much
water,
and
four
ounces
of
sugar
are
heated
to
the
boiling-point;
the
yolks
of
six
eggs
beaten
into
it
to
a
thick
foam,
mixed
with
two
wineglassfuls
of
arrack;
serve
in
glass
mugs.
427.
Hniteir
Smnce
$tmcl).
In
one and
a
fourth
quarts
of
hot,
strong
tea
dissolve
one
pound
of
sugar;
add
the
juice
of
six
lemons,
one
pint
of
arrack,
and
one
pint
of
port
wine;
warm
up,
and
serve.