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

PUNCHES.

122

397. Nur.embcrg l,JnnclJ. Rub lightly the peel of an orange on three-fourths pound of su;;ar ; squeeze the juice of two oranges on it; pour one quart of boiling water over it; add a small pint of good old arrack, and a bottle of old Bordeaux-hot, but not boiling; mix all well, and serve. 398. ®range lPundJ. Rub the peel of three oranges on sugar; place the sugar in a pot; add the juice of six oranges and two lemons, one pound of lump-sugar, one bottle of white wine, one quart of water; let all boil; pour it into a bowl, and add two bottles of white wine, and one and a half pints of arrack or rum. 399. lPiinc.e of lDal.es lPnndJ. (COLD.) In a small bowl put the thinly peeled and cut rind of half a lemon, and two and a half ounces of granulated sugar; add one– fourth quart of boiling water; let it stand for a quarter of an hour; add a bottle of champagne, and a gill of the best arrack; mix the fluids well, and place the bowl on ice one or two hours. 400. lPort lUin.e tOnnc~. A bottle of claret, a bottle of Rhine wine, and a bottle of port Wine are heated with two pounds of sugar, until the sugar is dis– solved; do not let it boil; meanwhile squeeze the juice of four ,}emons into a tureen, add half a bottle of fine arrack and the Gweet mixture; stir well, and serve. 401. lPnnd1 a ta JIDiautc. Place on the stove a large enameled pot, in which, before, water had been boiling; lay on it two fiat iron bars, a:nd place on th ese two pounds of lump-sugar; pour over the sugar a bottle of old Jamaica rum, and light it carefully with a burning paper, to let the melting sugar flow into the pot; when the flame goes out by itself, add three bottles of Rhine wine, and one quart of black t c:.i . the ju ice of one lemon and of one orange; let it stand cov– c~·~ct t hree hours in a wa.rm, l;>ut not hot oven.