1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

107

PUNCHES.

331. QfoglislJ JBrnn'lt!) frlunclJ.

Put the rind of two lemons in a pot with a stick of cinnamon, three-fourths of a pound of lump-sugar, some mace, and three cloves to one-half of a pint of water ; let it boil slowly for ten minutes, strain it, add one bottle of brandy and the juice of the two lemons, pour into a tureen, light it, and let it burn for five minutes before filling the punch int<> glasses.

332. JBristol f~ttnd).

To each quart of boiling water take the juice of one and a half lemons, the rind of half a lemon, three gills of rum, and sugar to taste. Put sugar, juice and peel in a bowl, pour over it enough water to dissolve. the sugar, and to extract the aroma; after half an hour remove the peel, and add water and rum.

333. JBnrning 1Punc~.

A bottle of claret, one and a half bottles of Rhine wine, one pound of sugar, and a little over one pint of rum are heated nearly to the boiling-point ; take it from the fire before it boils; light with burning paper, and when the flame goes out add some hot water or tea, if you desire.

334. Qfoglisl) lihtrneh 1PundJ.

Rub the rind of three lemons lightly o n one pound of sugar, put the sugar in an earthen pot, and pour over it one quart of rum a nd one quart of claret; stir all well over a fire, until it be– gins to boil a nd the sugar is dissolved; add one quart of- boiling water, and the juice of three lemons. This punch may be taken wa.rrn or c;olg,