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

PUNCHES.

233

414. Tlnotljer.

Add to half a pint of raspberry syrup three and one-half pints of boiling water, half a pint of Santa Cruz rum, and half a pint of brandy; sweeten to taste; add a pony of maraschino; stir well, and serve.

415. ttljine

tlUne Jtondj.

Heat three bottles of Rhine wine nearly to boiling; add one quart of strong tea, twelve ounces of sugar on which you have rubbed the rind of a lemon, the juice of the lemon, and one or two gills of fine arrack; mix all well, and serve.

416. flnotljer.

Heat very slowly six bottles of Rhine wine, three-fourths quart of old Jamaica rum, one and three-fourths to two pounds of sugar nearly to the boiling-point, and serve hot.

417. licmal

Three pounds of lump-sugar are put in a tureen, then pour over it one quart of light hot tea as soon as the sugar is per- fectly dissolved squeeze in the juice of three lemons and three oranges; add one pint of fine Rhine wine, as much Bordeaux, champagne, arrack, maraschino, and pineapple syrup; mix all very well, and place the tureen, well covered, on ice.

418. Ilium |lund).

Put two pounds of sugar in a tureen; squeeze on it the juice of five lemons, add the thin peel of two lemons, and three quarts of boiling water. After the sugar is dissolved add a bottle of old Jamaica rum, and a bottle of champagne, and serve cold or hot.