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

PUNCHES.

231

406.

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Put one and a half pounds of lump-sugar in a new earthen pot, pour over it one quart of rum; light this, and let burn until the sugar becomes brown and is melted to one-third of its orig- inal volume; add three-fourths quart of boiling tea, the juice of six lemons and of six oranges; stir well, and serve at once. 407. 2Uwtljtr. Two pounds of sugar in an earthen pot are mixed with half a glass of water or tea, the juice of two lemons and two oranges, and cleared and refined to syrup; add a bottle of rum, a bottle of brandy, and tea, until the punch receives the required mildness. Heat, and, before serving, squeeze the juice of six oranges through a sieve. d la Kfgence. The thinly peeled rind of two lemons and two bitter oranges are put in a tureen with some vanilla, and as much cinnamon, and four cloves, poured over with the boiling syrup of one and a half pounds of sugar and three-fourths quart of water, and placed aside for two hours. Add the purified juice of twelve lemons, one bottle of old Jamaica rum, and half a bottle of brandy; filter the punch through a cloth, fill into bottles, and place the bottles on ice. 409. flmul) d la lirine. Rub the rind of two or three lemons off on one-fourth pound of sugar, squeeze the juice of six lemons and two oranges on it; add a syrup of three-fourths pound of sugar and three gills of water; after all is well mixed let it freeze in the freezing-can; mix a cup of rum and as much brandy to the ice, likewise the thick foam of the v/hites of three eggs, sweetened with vanilla-sugar; leave the punch for a while in the freezing-can, and serve. 408. |htitct)