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Punches
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A FINE CHAMPAGNEPUNCH
Now for a frozen delight, the champagne punch.
Into a gallon freezer pour a quart of champagne and one
and a half pints of Arrack,stirring for a few moments only.
Now add the juice of a half dozen lemons and the yeUow
rinds of three, two teacups of "gum" and two quarts of
seltzer or carbonated water. Stir thoroughly and let freeze,
serving as one would ices.
If champagne is not available, the same proportions of
Rhine wines of various varieties or MoseUe Wine may be
used to produce a dehcious frozen punch.
PARISIAN PUNCH
From England let's take a trip across the Channel to gay
Paree and start mixing a punch a la Parisienne. Here's how:
Into your large punch bowl containing a large square of
ice pour a quart of Maraschino cordial,two quarts of seltzer
or carbonated water,two quarts of ginger ale, the juice of six
oranges and six lemons, and a half pint of Arrack. Stir
thoroughly until quite cold and serve in punch glasses. Be
cause the alcoholic content is not so strong, this is a delight
ful punch for one to imbibe freely. The mixture gives ap
proximately forty drinks.
REGENT'SPUNCH
From England comes this rare treat,the Regent's Punch.
It requires more time than the ordinary punches, but the re
sults are worth the effort. In a large enamel container,
place the strained juice and yellow rinds of four oranges and
as many lemons. Then add a couple of broken sticks of
cianamon and vanilla flavoring extract not above a tea-
spoonful and then add a quart of "gum" or ordinary un-
flavored sugar syrup. Put container over slow fire and let
simmer for half or three-quarters of an hour; and after
turning off the flame and while it is stiU simmering;, add the
juice of eighteen oranges and about a pint of strong green
hot tea.