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Jhe Von Vivant's Companion
ii
ORANGE PUNCH
The juice of 3 or 4 oranges
The peel of 1 or 2 oranges
M pound of lump sugar
3M pints of boiling water
Infuse half an hour and strain. Add pint of porter,
M to 1 pint each, rum and brandy (or either alone,
1H to 2 pints), and add more water and sugar if desired
weaker and sweeter. A liqueur glass of curacao, noyau,
or maraschino improves it. A good lemon punch may be
made by substituting lemons instead of oranges.
PINEAPPLE PUNCH
"Jor a party of teti^
4 bottles of champagne 1 gill of curacao
1 pint of Jamaica rum Juice of 4 lemons
1 pint of brandy
4 pineapples, sliced
Sweeten to taste with pulverized white sugar.
Put the pineapple with onepoundof sugar into a glass
bowl, and let it stand until the sugar is well soaked into
the pineapple, then add all the other ingredients, except
the champagne. Let this mixture stand in ice for about
an hour, then add the champagne. Place a large block
of ice in the center of the bowl; ornament with loaf sugar,
sliced orange, and other fruits in season. Serve in cham
pagne glasses.
Pineapple punch is sometimes made by adding sliced
pineapple to Brandy Punch.