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

PUNCHES.

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340. Colb Claret

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One bottle of claret, half a pint of sherry, half a wineglassful of maraschino, the rind of a lemon, one-quarter of a pound of pulverized sugar, and a sprig of borage; let this all stand for an hour, strain the punch through a sieve, add a piece of ice and a bottle of Seltzer. Instead of the rind of the lemon and the borage, you may add fresh raspberries and cut peaches, when these fruits are in season. 341. Claret JJtmd). Pour two bottles of claret into an enameled pot, squeeze the juice of three lemons, add one pound of sugar; heat the wine to the boiling-point without letting it boil, take it from the fire, and add half a bottle of best arrack. Infuse half an ounce of fine black tea in half a pint of boil- ing water for five minutes; decant and pour it into a tureen; rub the rind of a lemon on three pounds of lump-sugar, refine in one pint of boiling water; skim well; add a piece of vanilla, cut into small pieces, and half an ounce of dried orange-flowers; take the sugar from the fire, and leave vanilla and orange-flowers one hour in it; then strain through a sieve into a tureen. Now add a wineglassful of maraschino, the juice of five oranges, two bottles of Rhine wine, two bottles of Medoc, one bottle of Madeira, and one bottle of arrack; let the mixture get very hot, without boiling, and serve it hot; it is still better when very cold. 342. Confe00ion of ot>e.

343. Crambamlmli.

Pour one bottle of arrack into a pot, light the fluid with burning paper, and melt one pound of lump-sugar over this flame, so as to make the melting sugar drop into the fluid.