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KOYAL
PUNCH.
55.
Nuremburgh
Punch.
(For
a
party
of
fifteen.)
(R-om
a
recipe
ia
the
possession
of
Uon.
Guliaii
C.
Verplanck.)
Take
three-quarters
of
a
i)Oiind
of
loaf-sugar,
press
upon
it,
through
niusUii,
the
juice
of
two
or
more
good-
sized
oranges
;
add
a
little
of
tlie
peel,
cut
very
thhi,
pour
upon
a
quart
of
boiling
water,
the
third
part
of
that
quan-
tity
of
Batavia
arrack,
and
a
bottle
of
hot,
but
not
boiling,
red
or
white
French
wine
—
red
is
best.
Stir
together.
This
is
excellent
when
cold,
and
will
improve
by
age.
56.
United
Serv^ice
Punch.
Dissolve,
in
two
pints
of
hot
tea,
three-quarters
of
a
pound
of
loaf-sugar,
liaving
previously
rubbed
oft*
with
a
portion
of
the
sugar,
the
peel
of
four
lemons;
then
add
the
juice
of
eight
lemons,
and
a
pint
of
arrack.
57.
Ruby
Punch.
Dissolve,
in
three
pints
of
hot
tea,
one
pound
of sugar;
add
thereto
the
juice
of
six
lemons,
a
pint
of
arrack,
and
a
pint
of
port
wine.
58.
Royal
Punch.
]
pint
of
hot
green
tea.
do.
brandy.
^
do.
Jamaica
rum.
1
wine-glass
of
Cura9oa.
1
do.
do.
arrack.
Juice
of
two
limes.
A
thin
slice
of
lemon.
"White
sugar
to
taste.
1
o-ill
(
f
warm
calf's-foot
jelly.
To
be
drunk
as
hot
as
possible.