1895 American Bar-Tender by R. C. Miller

SEE PACES I to 6.

28

55. Nuremburgh Punch. (For a party of fifteen.)

Take three-quarters of a pound of loaf-sugar, press upon It, through muslin, the juice of two more good- sized oranges; add a little of the peel, cut very thin, pour upon a quaft of boiling water, the third part of that quantity of Batavia arrack, and a bottle of hot, but not boiling, red or white French wine-red is the best. Stir together. This is excellent when cold, and n will improve by age. 56. United Service Punch. Dissolve in two pints of hot tea, three-quarters of a pcmcl of lo.f-™s", h-i'S -"h • f tEp susar, the peel of four lemons; then add°Ihe juice of eight''lemons, and a pint of arrack. 57. Ruby Punch. in three pints of hot tea, one pound of .ar- add'thereto the juice of six lemons, a pint of rack, and a pint of port wine. Royal Punch. SU ar 58. I pint of hot green tea. pint of brandy.

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U do. Jamaica rum I wine-glass of Curacoa, I do. n 'I- do. an

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Juice of two limes.

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A thin slice oflemon. White sugar to taste. I gill of calf's-foot ]elly. To be drank as hot as possible.

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