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

PUNCHES.

109

3l10. <.!Iola <.!Ilnrct :WundJ. ·One bottle of claret, half a pint of sherry, half a wineglass_ful of maraschino, the rind of a lemon, one-quarter of a pound of pulverized sugar, and a sprig of borage; let this all stand for an hour, strain the punch through a sieve, add a piece of ice and a bottle of Seltzer. Instead of the rind of the lemon and the borage, you may add fresh-raspberries and cut peaches, when these fruits are in season. 341. <.!Ilaret :Wunc~. Pour two bottles of claret into an enameled pot, squeeze the juice of three lemons, add one pound of sugar; heat the wine to the boiling-point without letting it boil, take it from the fire, and add half a bottle of best arrack. 342. <.!Ionfessfon of (ou.e. Infuse half an ounce of fine black tea in half a pint of boil– ing water for five minutes; decant and pour it into a tureen; rub the rind of a lemon on three pounds of lump-sugar, refine in one pint of boiling water; skim well; add a piece of vanilla, cut into small pieces, and half an ounce of dried orange-flowers; take the sugar from the fire, and leave vanilla and orange-flowers one hour in it; then strain through a sieve into a tureen. Now add a wineglassful of maraschino, the juice of five oranges, two bottles of Rhine wine, two bottles of Medoc, one bottle of Madeira, and one bottle of arrack; let the mixture get very hot, without briling, and serve it hot; it is still better when very cold. 343. <.!Irambambuli. Pour one bottle of arrack into a pot, light the flllid with burning paper, and melt one pound of lump-sugar over this flame, so as to make the melting sugar drop into the fluid.