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

I I 7

PUNCHES .

37.6. 4!juntcrs' tllunclJ. Two bottles of Moselle or light Rhine wine and hatf a bottle o f arrack punch essence are slowly heated in a well-covered enam– eled pot; heat sufficiently, but avoid boiling; a white, delicious foam will be formed on top, then serve in cut glasses. 377. ll'ccb" f)unclJ. Refine and clear one pound of lump-sugar in one pint of water; let the syrup get cool ; add the juice of four or five lemons, and the rind of two rubbed off on sugar ; let the mixture freeze in the ice-cream freezer, a nd add the n, while continually turning, a bottle of Rhine wine or champagne, half a pint of Sa nta Cruz rum or arrack, a nd half a pony of maraschino; serve the thickly flowing punch in glasses. 378. ]mµcrial lPunclJ. Peel one pineapple and four ora nges; cut the first into small slices, and separate the oranges into pieces; put all in a turee n ; then boil in a quart of water two sticks of cinnamon and a st ick of vanilla, cut into small pieces ; strain the wa ter through a sieve into the tureen; rub the rind of a lemon on one and a half pounds of lump-sugar, put the sugar into the water, and squeeze the juice o f three lemons; cover well ; let it get cool, place it on ice, add a bottle of Rhine wine, one quart of fine rum, a nd, shortly before serving, a bottle of champagne and half a bottle of Seltzer. 379. jfo(lies' lPnndJ. Put in a tureen the thinly peeled rind and the juice of three blood-ora nges, the juice of four lemons with one quart of water; cover, and let it sta nd for three hours ; strain the fluid ; add one quart of purified sugar syrup, one quart of brandy, one pint of Santa Cruz rum, and the decoction of half a n ouHce of stick cinnamo n in one a nd a half qua rts of boiling water ; heat the punch by placing the tureen in a la rger vessel partly filled with wa ter, a nd serve in glasses.