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

PUNCHES.

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376. Jjtmtn*' Two bottles of Moselle or light

Rhine wine and half a bottle of arrack punch essence are slowly heated in a well-covered enam- eled pot; heat sufficiently, but avoid boiling; a white, delicious foam will be formed on top, then serve in cut glasses. 377. Jctir flund). Refine and clear one pound of lump-sugar in one pint of water; let the syrup get cool; add the juice of four or five lemons, and the rind of two rubbed off on sugar; let the mixture freeze in the ice-cream freezer, and add then, while continually turning, a bottle of Rhine wine or champagne, half a pint of Santa Cruz rum or arrack, and half a pony of maraschino; serve the thickly flowing punch in glasses. 378. Imperial $tmcl). Peel one pineapple and four oranges; cut the first into small slices, and separate the oranges into pieces; put all in a tureen; then boil in a quart of water two sticks of cinnamon and a stick of vanilla, cut into small pieces; strain the water through a sieve into the tureen; rub the rind of a lemon on one and a half pounds of lump-sugar, put the sugar into the water, and squeeze the juice of three lemons; cover well; let it get cool, place it on ice, add a bottle of Rhine wine, one quart of fine rum, and, shortly before serving, a bottle of champagne and half a bottle of Seltzer. 379. CoMe0' J)uncl). Put in a tureen the thinly peeled rind and the juice of three blood-oranges, the juice of four lemons with one quart of water; cover, and let it stand for three hours; strain the fluid; add one quart of purified sugar syrup, one quart of brandy, one pint of Santa Cruz rum, and the decoction of half an ounce of stick cinnamon in one and a half quarts of boiling water; heat the punch by placing the tureen in a larger vessel partly filled with water, and serve in glasses.