1892 The flowing bowl when and what to drink (1892, c1891)

PUNCHES.

212

321. Boil one bottle of Burgundy with one pound of lump-sugar, half a stick of cinnamon, a little bit of mace and coriander, and two bay-leaves; light with a burning paper, and let it burn until it goes out by itself; then fill it into glasses, and drink it warm. 322. American |Jtmd). Rub the peel of six lemons on one pound of sugar; squeeze the juice of the lemons and that of six oranges on it; remove the seeds carefully; add four pounds of loaf-sugar, and five cloves and two leaves of mace tied up in a piece of linen, likewise two quarts of water; refine the sugar to syrup; skim well, fill into bot- tles, and keep for the punch. Now mix three-fourths of a quart of green tea, one pint of cognac, one quart of old Jamaica rum, one bottle of champagne, and a cup of chartreuse well sweetened to taste with the syrup, pour it into a punch-bowl, add a big lump of ice, three oranges cut in slices, and three lemons with- out the seeds; let the beverage stand for two hours, stir repeat- edly, and serve. 323. 2lnana0 |3uncl). Dissolve two and one-half pounds of lump-sugar in three quarts of boiling water, add three bottles of Rhine wine, one bot- tle of old Jamaica rum, and two bottles of champagne; let it stand on a warm stove for an hour, and add finally the juice of a mashed ananas (pineapple). Keep the vessel well covered or the aroma will escape. 324. Ananas JJtmcl) d T^lmmque. (FOR TEN PERSONS.) Peel and cut four pineapples of medium size, put the slices with one pound of pulverized sugar in a bowl, and let it stand well covered on a cool place, until the sugar has gone entirely into the slices; add one pint of old Jamaica rum, one pint of best brandy, one gill of curagao, and the juice of four lemons; place a big piece of ice in the middle of the bowl; add four bot- tles of champagne, and serve in champagne glasses.