Around-the-world cook book

Take the same weight of sugar, and boil it with a little water until it hairs. Then add the chopped peel, boil a few minutes longer, take from the fire, cool, put on a bakingboard sprinkled with granulated sugar, and mold into small balls. Roll these in sugar, and spread on a plate to drv BEVERAGES PUNCHES PUNCH Plain soda-water, 4 bottles, Claret, 4 quarts, Brandy, 1/2 pint. Rum, Medford or Jamaica, 1 pint. Moselle, or Rhine wine, 1 pint. Vermouth, 1 gill. Pineapple, sliced, 1, Oranges, sliced, 4, Mix, and sweeten with loaf-sugar, to taste. FISH-HOUSE PUNCH Brandy, 1 pint, Jamaica, or Medford rum, 2 pints. Lemon- juice, 1 pint. Strong green tea, % pint, Water, 3 pints. Loaf-sugar, 1^/^ pounds. Mix, strain, and before serving, add ice. PHILADELPHIA FISH-HOUSE PUNCH Peach brandy, 14 pint, Cognac, % pint, Jamaica, or Medford rum, y^ pint, Lemon- juice, % pint, Apollinaris, 1 quart, White sugar, % pound. Dissolve the sugar in one-half its volume of water before mixing. Mix all together, stir well, and serve with a large lump of ice in the bowl. NAVY PUNCH Jamaica rum, 2 quarts, Brandy, 2 quarts, "White wine, 2 quarts, Tea, 1 quart, Lemons, the juice of 24, Oranges, the juice of 6, Water, 1 pint. Soda-water, 6 bottles, Light brown sugar. Squeeze the juice of the lemons and oranges into a punchbowl. Twelve of the lemons and all of the 6 oranges should be pared, before squeezing, and the peel placed in 1 pint of boiling water and allowed to stand until cold. Strain this water and pour it into the punch-bowl. Next add the spirits and the tea, and mix well by stirring, and add a large block of ice. Just before serving add the soda-water and sweeten to taste with the brown sugar, placing in the bowl some of the slices of orange and lemon for effect. TJ. S. S. RICHMOND PUNCH This celebrated punch is made from a stock, which can be kept in bottles, and at any time will produce an excellent punch by the addition of soda-water or champagne and ice, and is very useful in that it can be prepared on the spur of the moment. In making the stock, care should be used that the tea should not be drawn long enough before using to become bitter. When the stock has been made it should be tightly bottled, and placed in a comparatively cool place. The following is the composition of the stock : Jamaica rum, 1 quart, Brandy, 1 quart, Strong black tea, 1 quart, Port wine, 1 quart. Lemons, 12, White sugar, 3 cups, Curasao, i/^ pint. 'Just before serving add 10 bottles of soda-water to 3 quarts of stock. Use plenty of ice. CHAMPAGNE PUNCH Champagne, 2 quarts. Brandy, 1 pint, Rich lemonade, 1 pint, Curagao, 1 gill, Syphon soda, 1 quart. First make the lemonade, and to this add the curagao and the brandy, a few minutes before the punch is to be served. Place a large block of ice in the bowl with the liqueur mixtures. Then add the soda and the champagne. The bowl may be further dressed with sliced oranges or with small fruits in season, such as strawberries, or cherries. CHAMPAGNE PUNCH FOR TWELVE Champagne, 2 bottles, Braxidy, 14 bottle, Rum, % tumbler, Strong black tea, 1 tumbler, Lemons, 3, strained, Powdered sugar, to taste. CONGRESSIONAL PUNCH