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Classic
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page 442
is made. The punch can also be filled into bottles, let them lay on their sides
for a few days and it will then be much better.
8. Holland Punch. 1 part of strained lemon juice, 2 parts of pulverized sugar, 4
parts of arrac, all measured in a glass. Put this mixture into a small vessel,
Jet it dissolve on the tire and stir through it 8 parts of boiling water.
9. Wine Punch. No. 1. 6 bottles of wine are mixed with sugar, taking 3 to 4
ounces to the bottle, heat until it nearly boils, then add 1/2 to 3/4 bottle of
arrac or better still Jamaica rum, leaving it on the stove for a short time, but
it must not boil.
10. Wine Punch. No. 2. 1 bottle of Bordeaux, a little over 3 ounces of sugar, 2
bottles of water, 1/2 bottle of fine arrac and the juice of a lemon. Get the
wine and sugar seething hot but do not let them boil. Add the boiling water and
at last the arrac and the juice of a lemon.
11. Wine Punch. No. 3. Heat 3 bottles of Rhinewine to the boiling point, then
add 1 bottle of strong tea (using about 1/2 ounce of tea), also 4/5 pound of
sugar on which grate the peel of a lemon, using the juice in the punch. After
this mixture has been poured into the bowl, add about 1/4-1/2 quart of arrac,
according to the strength desired.
12. Polish Royal Punch. Grate 1/2 of a lemon and 1/2 of an orange over a pound
of sugar, cook this with 3/4 quart of water to a thin syrup, then add the juice
of 2 oranges and 1/2 of a lemon, 3 spoonfuls of pineapple syrup, 1/2 bottle of
Chablis, the same quantity of Rhinewine and Burgundy; let this all get very hot,
but it must not boil. Then dip a piece of sugar into rum, lay it into a silver
spoon, hold it over the punch and light it. As soon as the sugar burns, pour on
more rum until 1/2 bottle has been poured into the punch in this way. Then pour
in 1/2 bottle of champagne and serve the punch.
13. Mecklenburg Punch. For this punch take 1 bottle of good tea, 4 bottles of
good claret, 1. bottle of
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