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

II3

PUNCHES.

357. 2lnot1Jcr. Rub the rind of two lemons, and of one bitter orange on seven ounces of sugar; put it in a tureen, squeeze the juice of the fruit over it, add one and a half pints of boiling water, stir until the sugar is dissolved, add one pint of rum, half a pint of brandy, and two tablespoonfuls of noyeau, and serve in glasses. 358. 2lnotlJcr. One ounce of tea is steeped in two quarts of boiling water; strain the tea over three-fourths pound of lump-sugar, on which the rind of four or five bitter oranges has been rubbed off; add a bottle of Santa Cruz rum, and serve. 359. J1dsdJ. Rub the rind of three lemons on twelve ounces of lump-sugar, add two quarts of boiling water, and three quarts of hot claret, and serve as soc;in as the sugar is dissolved. 360. J'lip. One av.d a half quarts of beer are heated to boiling, with a stick of cinnamon, a small piece of ginger, two or three cloves, and some lemon-peel; meanwhile mix the yolks of four eggs with a large wineglassful of rum or arrack, two or three tablespoonfuls of pulverized sugar, and a small spoonful of corn-starch; add this, while continually stirring, to the beer; pour it a few times from one vessel into another, strain through a sieve, and serve in cups. 361. J'ruit lJlnndJ. Boil three quarts of water with twelve ounces of sugar, and the juice of two or three lemons: mix this in a tureen with one quart of Santa Cruz rum or arrack, and one quart of raspberry or cherry syrup.