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Beverages
—
Alcoholic
minutes
longer,
then
mix
in
the
cut
cherries,
and
finish.
The
well-whisked
whites
of
2
eggs
may
be
worked
ip.
when
the
cherries
are
added,
if
desired.
Color
pink
or
very
light
red.
/
3.
—
Brandy,
J^
pt.;
rum,
J4
pt.;
boiling
water,
1
pt.;
loaf
sugar,
2
or
3
oz.;
1
large
lemon;
ground
cinnamon,
a
pinch;
grated
nutmeg,
a
pinch.
Remove
the/rind
of
the
lemon
by
rubbing
it
with
some
of
the
sugar.
Put
the
whole
of
the
sugar,
cinnamon,
cloves,
brandy,
rum
and
boiling
water
into
a
stewpan,
heat
gently
by
the
side
of
the
fire,
but
do
not
let
it
approach
boiling
point.
Strain
the
lemon
juice
into
a
punch
bowl,
add
the
hot
liquid,
/and
serve
at
once.
/
4.
—
Very
old
ale,
1
qt.;
boiling
water,
1
pt.;
rum,
J£
pt.;
whiskey,
J£
Pt-5
gi
n
)
/€
P*-;
1
lemon,
thinly
sliced,
sugar
to
taste;
ground
cinnamon,
a
pinch;
ground
cloves,
a
pinch;
grated
nutmeg,
a
pinch.
Put
all
these
ingredi-
ents
into
a
large
stewpan
and
bring
nearly
to
boiling
point.
Strain
into
a
punch
bowl,
add
a few
fresh
thin
slices
of
lemon,
and
serve.
Arrack
Punch,
Imitation
Two
or
three
preserved
tamarinds,
dissolved
in
a
bowl
of
any
kind
of
punch,
will
impart
to
it
a
flavor
closely
resembling
arrack.
Brandy
1.
—
To
1 pt.
cognac
brandy,
%
pt-
of
Jamaica
rum,
%
pt.
of
peach
brandy,
add
2
lb.
white
sugar,
1
gill
of
lemon
and
1
gill
of
lime
juice;
mix
all
well
together,
and
add
ice
equal
to
2
qt.
of
water;
cut
2
lemons
into
thin
slices,
peel
and
slice
thin
1
pineapple;
add
these
to
the
punch,
and
let
stand,
to
ripen
and
blend,
for
1
hour
before
using.
2.
—
To
1
teaspoonful
of
raspberry
syrup
add
1
table-
spoonful
of
white
sugar,
1
wineglassful
of
brandy,
the
same
quantity
of
water,
a
small
piece
of
lemon,
2
slices
of
orange,
1
piece
of
pineapple.
Fill
the
tumbler
with
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