1917 Seventy Recipes for Cocktails Cups and Punches by GGD and EEFP

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Bischoff. Thi s is a ve ry old rec ipe from th e M. S . Cut into four p a rts each t h ree se vill e ora nges ; s li ghtly score the rin d across wit h a s harp kn ife . Roast t he qua rters s li g h tly before a s low fi re a nd put th em into a bow l wi th two bottles of cla re t an d nutmeg. Infuse thi s mi xture over a slow hea t fo r five or s ix hours then pass it th roug h a jelly bag a nd sweeten . It may be drunk hot or · cold and never in a ny case a ll owed t o boi l. If se rved ·cold shoul d be covered a nd s tood in refri gerator fo r 2 hours. Bishop. Two d rac h rn e each of c love s, mace , g ing er Crimamon a nd a ll-spi ce bo il ed in :% p int of water for 30 minutes. Stra in. Pu t a bo ttle of port in a saucep a n over the fire add the spice infusion a nd a lemon stuck wit h 6 c loves. W hil s t this is hea ting gradua ll y.- it must not bo il- take 4 ozs. of loaf suga r a nd with th e lumps grate off th e outer rind of a lemon in to a bowl. Adel th e suga r a nd juice a nd hot wine, etc.- a dd anot her bottl e of port and stand on ice for two hours. Barbadoes Punch. A tab le spoo nful of raspberry Syrup , d it to sifted suga r, a win e g las of water, doub le th at quantity of bra ndy , ha lf wine g lass of guav::i