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WINTER DRINKS
American Tea.
Put into a bowl a quarter of a pound of
powdered sugar, one quart of hot tea, half a
pint of brandy, half a pint of Jamaica rum, and
the juice of one lemon.
Arrack.
Rub on a quarter of a pound of lump sugar
the peel of one lemon; dissolve the sugar inone
pintof hot tea, then add the juice of the lemon,
three wineglasses of arrack, and two wine
glasses of rum.
Bimbo.
Rub the peel of one lemon on a quarter of a
pound of lump sugar; dissolve the sugar in one
pint of hot tea, then add the juice of the lemon
and half a pint of brandy.
Bombay.
Rub one pound of loaf sugar thoroughly into
the outside of the skins of six lemons, then
place the sugar in an extra large punch bowl
with ^o bottles of seltzer-water, one basket of
strawberries, two lemons, six oranges, and one
pineapple, cut into slices and thoroughly mixed.
Then pour in four bottles of champagne, one
L?^
.,f"^"dy, pale sherry, and madeira;
then add a gill of maraschino, stir the whole
well with a ladle, and serve in small glasses.