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

II9

PUNCHES.

384. .MlnrasdJino 1}lundJ. Three to four bottles of Rhine wine and half a bottle of arrack are mixed with half a bottle of maraschino di Zara and two pounds of cleaned and refined sugar-cold; place the punch for · a couple of hours on ice, and add a bottle of champagne just before serving. 385. .£11anrocod1nto. Heat one and a half quarts of sweet cream with a piece of vanilla and half a pound of sugar to the boiling-point; let it tl~en steep for a while; strain the cream through a sieve; beat it with the yolks of six or eight eggs; add enough fine arrack or maras– chino to taste. 386. .Mleddcnburg 1}lunr~. Rub the peel of two lemons on two pounds of sugar; add one and a half quarts of good tea, four bottles of d~ret, one bottle of French white wine, and one bottle of brandy; let everything get hot over a slow fire; stir well, a nd serve. 387. '.lnoilJer. Two pounds of sugar on which two lemons are rubbed off, four bottles of Borde~ux, one bottle of port wine, one bottle of brandy, and half a bottle of Madeira. 388. Qtnglis~ .fillilk 1}lundJ. Rub the peel of three fine lemons on one pound ·of lump– sugar; put it in a tureen, and squeeze the juice of the fruit over it; grate half a nutmeg; add a bottle of Jamaica rum; mix all thoroughly, and let it stand well covered over night. Then add one quart of boiling water, and one quart of boiling milk; let the mixture stand covered two hours ; filter through a canton flan– nel bag, in which you placed a piece of blotting-paper, until the punch is absolutely clear, and drink it cold,