31 / 256
COLD
PUNCH.
31
CI.
Arrack
Punch.
Cu
XL'aihiTj
'uick
punch,
you
ought
to
put
two
glasses
(w'be-glasscs)
of
rum
to
three
of
arrack.
A
good
deal
of
su^ar
is
requii^ed
;
but
swcetftning,
after
all,
must
be
left
to
ta^xe.
Lcmoas
and
limas
s,re
a,ho
matter
of
palate,
but
two
lemoiis
aro
enough
for
the
above
quantity;
put
then
an
equal
quantity
of
water
i.
e.,
not
five
but
six
glasses
to
allow
for
the
lemon
juice,
and
you
have
a
very
pretty
three
tumblers
of
punch.
52.
Arrack
Punch.
(Ahotber
meth
jd.)
Steep
in
one
quart
of
old
Batavia
arrack,
six
lemons
cut
m
thin
slices,
for
six
hoars.
At
the
end
of
that
time
the
lemon
must
be
removed
without
squeezing.
Dissolve
one
pound
of
loaf-sugar
in
one
quart
of
boiling
water,
and
add
the
hot
solution
to
the
arrack.
Let
it
stand
to
cool.
This
is
a
delightful
liqueur^
and
should
be
used
as
such.
See
recipe
No.
342,
in
"2%e
3Ianuul
for
the
Manufacture
of
Cordials^
etc.^''
in
the
end
of
thiii
volume.
53.
Bimbo
Punch.
Bimbo
is
made
nearly
in
the
samvj
way
as
the
above,
ex-
cept
that
Cognac
brandy
is
substituted
for
arrack.
54.
Cold
Punch.
Arrack,
port
wine
and
water,
of
each
two
pints,
one
[)oimd
of
loaf-sugar,
and
the
juice
of
eight
lemons.