European and American cuisine

680 PUNCHES Royal Punch No. 1. — Pare and grate a large ripe pineapple ; mix the pulp with 2 pounds sugar and Vt cup water. When the sugar is melted add 1 bottle fine claret, 1 bottle Johannisberger, 1 bottle champagne, Yg bottle arrack, Yt bottle maraschino, the juice of 4 lemons and 4 oranges, and the peel of 1 orange. Mix this well together and let it stand 5 minutes, then strain it through a sieve ; fill the punch into bottles, cork them tightly, and lay them a short time on ice before serving. Royal Punch No. 2. — Pare and grate 1 large ripe pineapple, add the juice of 20 sweet oranges, 2 pounds sugar dissolved in Vs pint of cold water, 1 bottle arrack, 1 of Madeira, 2 of Moselle, 1 of old Rhine wine, 1 of Capavine, 1 of white Bordeaux, Ys bottle red Burgundy wine. Mix all well together, strain and bottle it, cork tightly, and put in cellar until wanted. Lay the punch on ice for an hour before serving. None but the best wines should be used for this punch. Regent Punch. — Put into a large porcelain bowl 1 pound sugar, Yt pint strong tea, the juice of 2 lemons and 4 oranges, Yt pint brandy, Ys pint Jamaica rum, 1 bottle champagne. Stir until the sugar is dissolved, strain into a punch bowl and put a large piece of ice in center ; or bottle it and before serving lay the bottles for a few hours on ice. Hot Punch. — Dissolve 1 pound sugar in lYt quart of cold water and boil 5 minutes ; add the juice of 1 lemon and 4 oranges and a little thin peel of both, let boil up ; remove from fire, take out the peel, add Ys pint hot strong tea and Ys pint good rum ; strain through a fine sieve into a punch bowl and serve either hot or cold. Rum Punch. — Put 1 pound sugar and IY2 quart cold water into a bowl, set this in a vessel of hot water, cover tightly and let it stand in a warm place for 1 hour. Shortly before serving boil the sirup until clear ; add the strained juic« of 1 lemon and 4 oranges ; let boil up ; remove it from the fire, add a little lemon peel, a piece PUNCHES 681 of vanilla bean, Y^ pint strong tea, and Ys pint good rum ; strain into a punch bowl and serve. Claret Punch, Hot. — Boil 1 pound sugar with lYs pint water to a sirup ; add the juice of 2 lemons with 1 bottle claret ; add a piece of cinnamon and 4 cloves. Let it get scalding hot, strain and serve. Claret Punch, Cold. — Dissolve 1 pound sugar in lYs pint cold water, add the juice of 2 lemons and the rind of 1 ; let it stand 5 minutes ; remove the rind, add 1 bottle claret, and strain into a punch bowl. Cut 1 orange into slices, remove the pits, put the slices into the punch, and also some fine-cut pineapple pieces. Put a large piece of ice in the center and serve. Lemon Punch. — Boil 1 pound sugar with 1 pint of water; add the peel of 1 lemon and the juice of 3; boil it to a sirup. When cold add 2 bottles white wine, Ys of a quart of arrack, and 1 pint of tea, strain through a napkin. Heat it to a boiling point and serve.