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

PUNCHES.

230

402. JJund) d Rub on three pounds of lump-sugar the rind of one orange and one lemon; squeeze the juice of four lemons on the sugar; boil in one and a half quarts of water, until it becomes clear; add half a bottle of arrack, one bottle of Rhine wine, and one bottle of Burgundy, and let the punch simmer for a while with- out letting it boil; then serve.

403. JluncI)

d la

reme.

Dissolve four pounds of sugar in four quarts of hot water; heat this with four quarts of arrack, the juice of eight lemons, and a small piece of vanilla, cut in pieces, in an enameled pot to the boiling-point; as soon as this is reached add three quarts of milk or cream, while constantly stirring. Take the vessel from the fire, tie a cloth over it, let it stand for two hours; filter, bottle, and keep it for future use, as it may be preserved for a very long time. 404. |htncl) d la Batwrmae. Rub the rind of three lemons on one pound of lump-sugar; squeeze the juice of the fruit on it; add one quart of water and two bottles of Burgundy; heat slowly to the boiling-point; filter through canton flannel, and serve it hot.

405.

d la JbrJr.

|)ttncl)

Three dozen lemons are very thinly peeled ; the rind is put in an enameled pot, three pounds of sugar added, and all is stir- red for about half an hour; add five quarts of boiling water; stir until the sugar is dissolved; add to each three quarts one pint of the best Jamaica rum and one pint of brandy; bottle the punch, keep it in the cellar, and use it after the expiration of some weeks the later the better.