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Classic
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page 83
PUNCH
Put in the rind of three lemons, pour one wineglassful of Jamaica rum, two
wineglassfuls of brandy, three tablespoonfuls of loaf sugar, a tumblerful and a
half of water ice. Pour on one bottle of champagne.
--MRS. EUGENIA PHILLIPS.
CLARET PUNCH
Slice three lemons, pour over one wineglassful of Jamaica rum, one glassful of
strong green tea, sugar to taste, one bottle of claret. Put in two or three
cupfuls of well-pounded ice.
--CELESTINE EUSTIS.
BUCKNER PUNCH
For each quart bottle of champagne mix and add one wineglassful of good brandy,
one wineglassful of good rum, one wineglassful of good arrack, one wineglassful
of good kirsh, one wineglassful of good anisette, one wineglassful of good
Maraschino, one wineglassful of good Curaçoa, two slices of ripe pineapple, two
slices of sweet orange, one toddy glassful of pulverized sugar. At first put in
a small quantity of ice, and later fill the bowl with large lumps of ice. It
should stand three hours before using.
N.B.--The foregoing concoction would, I think, be the death or destruction of
any one who sipped it. I should advise two quarts of water to each quart of
punch!
--E. E.
"EGGNOGG"
Yolks of thirty-two eggs and thirty-two heaping tablespoonfuls of powdered
sugar, beaten to a froth. Add to this one and a half pints of brandy and
one-half pint of
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