1896 Fancy Drinks and Popular Beverages by the Only William

PUNCHES.

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397. Nuremberg l?und). Rub lig htly the peel o f a n orange o n three-fourths pound of suga r; squeeze the juice of two ora nges 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 1?nnd). Rub the peel of three oranges on sugar; place the sugar in a pot; add the juice of six oranges a nd 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 a rrack or rum. 399. 1)lrince of lllalcs lPunclJ. (COLD.) In a small bowl put the thinly peeled and cut rind of half a lemo n, and two and a half ounces of granulated sugar; add one– fourth quart of bo iling water; let it stand for a quarter of an hour ; add a bottle of champagne, a nd a gill of the best arrack; mix the fluid s well, and place the bowl on ice one or two hours. 400. lPort llline lPmtcl). A bottle of claret, a bottle of Rhine wine, and a bottle of port wine a re heated with two pounds of sugar, until the sugar is dis– so lved; do not let it boil; mea nwhile squeeze the juice of four lemons into a tureen, add half a bottle of fine arrack and the \lweet mixture; stir well, and serve. 401. ]punclJ a la IDiablc. Place o n the stove a large enameled pot, in which, before, Wat er had been boiling; lay on it two fiat iron bars, and place on these t wo pounds o f lump-sugar ; pour over the sugar a bottle of old Jamaica rum, and light it carefully with a burning paper, to let t he melting sugar flow into the pot; when the fl ame goes out hy itself, add three bottles of Rhine wine, and one quart of black tea , the juice o f one lemon and of o ne orange; let it stand coy. e ~~c:l thw~ qm;rs iIJ a warm, bµt 11Qt hot oven.