1898 Mixology; the art of preparing all kinds of drinks ..

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half pint Santa Cruz rum, one jigger benedictine; mix all in punch bowl, sugar to taste, large cake of ice; slices of orange, lemon, bananas and pineapples; spread some nice grapes around edge of bowl; serve in fancy glasses. Hot Spiced Rum Punch. Large glass one-half full boiling water, one lump sugar, one glass Jamaica rum, one squirt claret wine, a little butter, a few cloves, a roasted cracker on top; spoon in glass, stir. Sullivan Punch. Large bowl. Squeeze six lemons, one pound sugar, one pint St. Croix rum, one quart black tea, six bottles Muram's wine; slice lemons, oranges and pineapple in bowl; serve with large cake of ice, fancy glasses. Mulled Port Punch. [For 12 People.] Large punch bowl. Five quarts of port wine, two pounds of sugar, a handful of cloves, one grated nutmeg; place in sauce- pan on the fire until it comes to a boil, strain and serve with sliced orange and lemon. Apple Punch. Place in punch bowl slices of apples and lemons alternately; powder each layer with sifted sugar, pour over the fruit when the bowl is half full two bottles of claret wine, let it stand six hours in a cool place, then strain, put a piece of ice in and then it is ready to serve. rub sugar well over the rinds of lemons and put the ingredients on the fire to gently heat; beat up the yolks of ten eggs in one pint of milk, stir in the eggs, add two quarts of Santa Cruz rum, one quart of whiskey, stir well; ice when cold, serve. Romaine Punch. Large bar glass. Juice of one orange, juice of one lemon, a little sugar, four dashes maraschino, four dashes benedictine, four dashes chartreuse, one jigger Cognac brandy, one squirt Santa Cruz; shake well with cracked ice, dress with fruit in season, serve with spoon and straws. Milk Punch. [For Parties.] Large punch bowl. Eight quarts sweet milk, five lemons, two pounds sugar (lump) ;