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

PUNCHES.

124

406. lJlunc~ a la $ran~aisc. Put one and a half pounds of Jump-sugar in a new earthen pot, pour over it one quart of rum ; light this, and let burn until the sugar becomes brown and is melted to one-third of its orig– inal volume; add three-fourths quart of boiling tea, the juice of six lemons and of six oranges; stir well, and serve at once. 407. '.lnoilJer. Two pounds of sugar in an earthen pot are mixed with half a glass of water or tea, the juice of two lemons and two oranges, and cleared and refined to syrup; add a bottle of rum, a bottle of brandy, and tea, until the punch receives the required mildness. Heat; and, before serving, squeeze the juice of six oranges through a sieve. a la ttcgcncc. The thinly peeled rind of two lemons and two bitter oranges are put in a tureen with some vanilla, and as much cinnamon, _ and four cloves, poured over with the boiling syrup of one and a half pounds of sugar and three-fourths quart of water, and placed aside for two hours. Add the purified juice of twelve lemons, one bottle of old Jamaica rum, a nd half a bottle of brandy; filter the punch through a cloth, fill into bottles, and place the bottles on ice. 409. lJltutdJ a la l!lcine. Rub the rind of two or three lemons off on one-fourth pound of sugar, squeeze the juice of six lemons and two oranges on it; add a syrup of three-fourths pound of sugar and three g ills of water; after all is well mixed let it freeze in the freezing-can; mix a cup of rum and as much brandy to the ice, likewise the thick foam of the whites of three eggs, sweetened with vanilla-sugar ; leave the punch for a while in the freezing-ca n, a nd serve. 408. tPuuc~