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

PUNCHES.

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397. JTurembflrj |lutul). Rub lightly the peel of an orange on three-fourths pound of sugar; squeeze the juice of two oranges on it; pour one quart of boiling water over it; add a small pint of good old arrack, and a bottle of old Bordeaux hot, but not boiling; mix all well, and serve. 398. conge Jhwd). Rub the peel of three oranges on sugar; place the sugar in a pot; add the juice of six oranges and two lemons, one pound of lump-sugar, one bottle of white wine, one quart of water; let all boil; pour it into a bowl, and add two bottles of white wine, and one and a half pints of arrack or rum. 399. Jinnee of tUaUa JJuncI). (COLD.) In a small bowl put the thinly peeled and cut rind of half a lemon, and two and a half ounces of granulated sugar; add one- fourth quart of boiling water; let it stand for a quarter of an hour; add a bottle of champagne, and a gill of the best arrack; mix the fluids well, and place the bowl on ice one or two hours. tUine JJuuel). A bottle of claret, a bottle of Rhine wine, and a bottle of port wine are heated with two pounds of sugar, until the sugar is dis- solved; do not let it boil; meanwhile squeeze the juice of four lemons into a tureen, add half a bottle of fine arrack and the sweet mixture; stir well, and serve. 401. |hmrl{ a la Stable. Place on the stove a large enameled pot, in which, before, water had been boiling; lay on it two flat iron bars, and place on these two pounds of lump-sugar; pour over the sugar a bottle of old Jamaica rum, and light it carefully with a burning paper, to let the melting sugar flow into the pot; when the flame goes out by itself, add three bottles of Rhine wine, and one quart of black tea, the juice of one lemon and of one orange; let it stand cov- ered three hours in a warm, but not hot oven. 400. Ijport