1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPERS' MANUAL.

20

43. — APPLE PUNCH. Place in a China punch bowl alternately, with powdered sugar between each layer, slices of apple and lemon, the core of the apple being removed. Ice these well, and pour over the fruit a bottle of white wine or claret. Fill the glasses from a ladle.

— ORANGE PUNCH.

44.

The juice of three or four oranges ;

the peel of one or 3^ pints of boiling

two oranges ; f pound of lump sugar j Infuse for about half an hour j add half a pint of London porter; rum and brandy, pint each. A glass of any of the liqueurs may be added advantageously. water. strain ;

45.— UNITED SERVICE PUNCH.

This is concocted of arrack, say a pint, with the juice of six or eight lemons added to two pints of hot tea, with three quarters of a pound of loaf sugar dissolved in it ; having previously rubbed together a portion of the sugar and the peel of the lemons to extract the flavor of the rind. 46.— MOTHER OF PEARL PUNCH. Two gallons of Brandy ; 1 gallon of water ; J gallon of tea ; 1 pint Jamaica rum ; ^ pint chartreuse ; juice of eight lemons ; If pounds of white sugar. Mix, strain, bottle and keep on ice — the longer the better. 47.— ENGLISH MILK PUNCH. One quart of old Jamaica rum and 2 quarts of French brandy, mixed ; 1 quart of milk, with 2 of water added. Pour the spirits into the milk, stirring meanwhile. Add a couple of cups of strong green tea ; a few cloves ; the rind of three lemons ; one pineapple, peeled and sliced. Allow this to stand for an hour ; filter and bottle. When used let it be with ice.