1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

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·:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-: :~ .,..:-~:-:-: ..:-:-:-:.. :-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:~:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-!":-:-::· T he word "punch" is taken from t he Sanscrit "Pancha," or t he P ersian '' Punj,'' which denotes the usual number of ingredients of which it is <:omposed, vi z. : five. 'fhen fill the bowl-away wi th gloom! Our joys shall always last! For hope will brighten days to come, Auel memory gild the past !- 1'homas Moore. APPLE PUNCH. Lay alternately in a large punch-bowl slices of apples and _lemons and strew each layer with powdered sugar. When the bowl is half full pour two bottles of claret over the apples and lemons, cover with a clean cloth and allow it to stand five or six hours, after which strain through a muslin bag, ice, and serve in cut glassware. ARRACK PUNCH. Into a punch-glass place a piece of ice and pour over it three-qua rters jiggerful of Batavia arrack and one-quarter j iggerful of Jamaica rum. Then into a small mixing-glass place a large spoonful of sugar (as t his punch needs much sweetening), the j uice of one lemon a nd a little seltzer. Stir until, dissolved, pour into prepared punch-glass, atld a dash of champagne, stir again, decorate and serve. ! l t Pun c h e s, C o 1 d 326 - 327

ARRACK PUNCH FOR A PARTY. ONE-HALF GALLON.

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Cut six lemons into thin slices and remove t he seeds. P lace t he slices into a vessel containing one quart of old Anack and steep for :five or six hours. Then carefully remove the slices without squeezing them. Then take about a pountl of crushed or cube sugar and boil in one quart of water, add the hot solution to the arrack and let it cool. When you wish to serve this renoW11ed ·beverage place it in a punch·bowl with a large piece of ice and decorate with fruits in season. A flavor of Jamaica n un is sometimes added.