1872 The Gentleman's Table Guide (2nd edition)

21 The Gentleman's Table Guide.

No. 33.-PUNCH, ICED. as thin as possible the rinds of 2 China oranges, of 2 fresh lemons, and 1 Seville orange, and infuse them for 1 hour in half pint of cold syrup; then add to them the juice of the fruit; make a pint ofstrong green tea, sweeten it well with sugar or candy, and when it is quite cold add it to the fruit and syrup, with a glass of old rum,a glass of cognac, 1 do. arrack, 1 do. of pineapple synip,2 bottles ofcham pagne; pass the whole through a fine lawn sieve until it is perfectly clear; then bottle and put it into rough ice until dinner is served. Rinds and juice of 2 China oranges, 2 do.^lemons, 1 Seville orange, half.pint of thin syrup or capillaire, 1 pint of strong green tea, 1 glass each rum, brandy, aiTack, pineapple syrup, 2 bottles of champagne, iced for 2 hours. N.B.—Arrack is distilled from the jaice of the cocoa-nut tree; also from rice. The flowers of benzone,a few grains, impart the flayour of arrack. No. 34.~PUNCH, MILK. Ij^gARE 20 lemons very thin, steep the same 3 days in 1 quart of' old rum, add 2 quarts of brandy, the juice of 10 Seville oranges and 10.lemons,3 quarts of water that has