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

PUNCHES.

235

423. 0tcel |)uncl). Infuse a small stick of vanilla, some stick cinnamon, and two cloves in half a pint of water on a warm place, about 200 F.., well covered; filter into an enameled pot; add one quart of claiet, five ounces of powdered sugar, and stir very well; make an iron red hot, hold it in the fluid until it gets cold; stir the yolks of six eggs in a little claret, add them, and beat all to foam over a slow fire. 424. StrcuubttTg |3uncl). Two quarts of fine, ripe strawberries are mashed in a stone pot; add one bottle of Santa Cruz rum; tie it closely, and let it stand three days; stir once a day; strain and squeeze through canton flannel; now put one pound of granulated sugar in a bowl; press the juice of two lemons thereon; pour the rum over 425. "Se*a0 Sittings" |htnd). Pare off the peel of four blood-oranges very thin; pour over it a large glass of white wine; let soak for half a day in a well- covered tureen; strain the wine into a bowl; add two bottles of good Bordeaux, two bottles of Rhine or Moselle wine, and two bottles of champagne; sweeten to taste; mix all well, and serve in glasses. 426. A bottle of white wine, as much water, and four ounces of sugar are heated to the boiling-point; the yolks of six eggs beaten into it to a thick foam, mixed with two wineglassfuls of arrack; serve in glass mugs. 427. Hniteir Smnce $tmcl). In one and a fourth quarts of hot, strong tea dissolve one pound of sugar; add the juice of six lemons, one pint of arrack, and one pint of port wine; warm up, and serve. it, and add finally three quarts of boiling water; cover the bowl well, and do not serve before the punch is perfectly cold.