European and American cuisine

Strawberry Punch. — Wash and drain 2 quarts ripe strawberries, put into a porcelain bowl, sprinkle over 1 pound sugar ; add 3 bottles Moselle wine and 2 bottles of Bordeaux. Cover and place the punch for several hours on ice. Shortly before serving stir the punch for a few minutes, pour into a punch bowl, and serve. In place of Bordeaux, 2 bottles of Rhine wine may be taken, or add 1 bottle of champagne. Orange Cardinal. — Put 1 pound loaf sugar into a large porcelain bowl, pour over 1 bottle Rhine wine. When the sugar is melted, put in the thin peel of 2 oranges, let lay 5 minutes, then remove the peel ; add the juice of 12 oranges, 1 bottle Rhine wine, and 1 bottle champagne. Strain the cardinal through a fine sieve, cork bottles tightly, and set in a cool place. Pineapple Cardinal. — Pare and grate a large ripe pineapple into a large porcelain bowl, add 1 pound sugar, 2 bottles Rhine 582 PUNCHES. wine, and 1 of St. Peray wine. Let stand until sugar is melted, then bottle, cork, and set in cool place. Put the bottles on ice before serving. Cold Cream Punch. — Place a porcelain kettle over the fire with 4 pounds sngar, 4 quarts boiling water, 4 quarts arrack, the juice of 8 lemons, and a fine-cut small vanilla bean ; let come to a boil, then add while beating constantly 3 quarts milk or cream. Remove from the fire, corer the kettle with a cloth, and let it stand for 2 hours ; then filter and fill in bottles, cork tightly, and set away for further use. Claret Punch. — Put into a large tumbler 2 teaspoonfuls powdered sugar, 1 slice of lemon, 2 of orange, and 2 gills daret wine; fill the tumbler with fine-cracked ice, add some strawberries (if in season), and sip through a straw. Sherry Punch. — Put into a large tumbler some fine cracked ice; mix a wineglassful sherry wine with 1 heaping teaspoonfnl powdered sugar, add 3 slices of lemon and 2 of orange; carefully remove the pits. Fill into the tumbler, and if berries are in season, add a few strawberries or raspberries. Sip through a straw. Port Wine Punch. — Prepare the same as sherry punch. Vanilla Punch. — Add to 1 gill of brandy 1 tablespoonful powdered sugar, V4 teaspoonful vanilla extract, 1 teaspoonful lemon juice. Fill the tumbler with fine-cracked ice, and sip through a straw. Champagne Punch. — Put 1 bottle of champagne into a punch bowl, add 3Vt tablespoonfuls powdered sugar, the juice of 1 lemon, 1 orange cut into slices and freed from the pits, 3 slices of pineapple, and 2 tablespoonfuls raspberry sirup. Serve in champagne glasses with fine-cracked ice. Brandy Punch is made the same as gin punch ; take brandy in place of gin, and add a few strawberries or raspberries if in season. Sip it through a straw. PUNCHES 588 Eldorado Punch. — Two tablespoonfuls brandy, 1 of Jamaica rum, 1 of Bourbon whisky, 2 teaspoonfuls powdered sugar, 1 slice of lemon. Fill the tumbler full of cracked ice, add a few pieces of orange or strawberries if in season. Sip through a straw. Gin Punch, Cold. — Put Y4 gill of gin and the same quantity of water in a large tumbler, add 1 tablespoonful raspberries and 2 tablespoonfuls gum sirup, 1 slice of orange, 1 of pineapple, and 1 of lemon. Fill the tumbler with fine-cracked ice, and sip through a straw.