1311. Punch a la FranC,aise? Iced. — Have a punch a la Francaise
ready as for the above (No. 1310), and let cool off. Pour it into a small
freezer, cover it, and lay it in a wooden tub filled with chopped ice all
around. Sprinkle the ice well with rock-salt, and with the hands turn the
freezer sharply around in opposite directions. While doing -this, stop
every two minutes to detach the punch from around the freezer (using a
spatula), so that it will be perfectly firm. If sharply handled, fifteen min-
utes will suffice to freeze it thoroughly, then serve in six punch-glasses,
dividing it equally.
1312. Punch a la Czarina, Hot. — Place in a copper or tin vessel one
pound of granulated sugar, half a pint of Swiss kirsch, four ounces of St.
Croix rum, and two ounces of good cognac. Light this mixture with a
DESSERTS. 375
match, and let it burn until the sugar is dissolved, then pour in a quart of
Roederer's champagne, not colder than fifty degrees Fahrenheit. Squeeze
in the juice of a good-sized mellow orange, and add twelve thin slices of
pineapple✪ Punch a la Czarina Hot; mix the whole well with a ladle, heat it slightly, being careful
it does not boil, then pour the punch into a fancy bowl, and serve hot
with six punch-glasses.
1313. Champagne Cup. — Squeeze the juice of half a good-sized, sound
lemon into a fancy glass pitcher large enough to contain five pints;
sweeten with one tablespoonful of powdered sugar, then add two ponies
of red curacoa, one bottle of plain soda, and two slices of cucumber-rind.
Pour in three pints of any brand of champagne, adding about a quarter of
a pound of ice, then mix thoroughly with a spoon, and ornament the
punch nicely with strawberries, very thin slices of pineapple, a finely
sliced, medium-sized orange, and half a bunch of fine, fresh mint; send the
cup to the table with six champagne-glasses.
1314. Claret Cup. — Have a glass pitcher holding two and a half
quarts, or five pints; squeeze in the juice of three medium-sized, sound
lemons, add four tablespoonfuls of powdered sugar, two ponies of red
cura$oa, and two slices of cucumber-rind, then pour in three pints of
claret, and one bottle of plain soda ; or a pint of either Clysmic, Apolli-
naris, or carbonic water will answer. Mix thoroughly with a spoon,
adding a lump of ice weighing about three quarters of a pound; mix again,
then decorate with a finely sliced orange, cut into small pieces, berries of
any kind, and finally with half a bunch of fresh mint✪ Claret Cup. Serve in six punch-
glasses, and the effect will be exceedingly pretty.
1315. Water-lfielon a la Komero. — Have a fine, sound, large, ripe
water-melon, and with a very thin knife cut out a piece in the centre two
inches square by three and a half inches deep; remove the piece carefully,
and pour gradually into the inside one quart bottleful of champagne✪ Water-melon a la Komero;
replace the piece of melon in its former position, then lay the melon in
the ice-box for six hours to infuse; set it on a silver dessert-dish, and send
to the table, cutting it according to taste.
1316. Water-melon a la Jose" Paez. — Proceed and prepare exactly the
same as for the above (No. 1315), only substituting one pint of Jamaica
rum for the champagne, and serving the same.
The table
1889Page 319 · 5 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1311. Punch a la FranC,aise? Iced. — Have a punch a la Francaise ready as for the above (No. 1310), and let cool off. Pour it into a small freezer, cover it, and lay it in a wooden tub filled with chopped ice all around. Sprinkle the ice well with rock-salt, and with the hands turn the freezer sharply around in opposite directions. While doing -this, stop every two minutes to detach the punch from around the freezer (using a spatula), so that it will be perfectly firm. If sharply handled, fifteen minutes will suffice to freeze it thoroughly, then serve in six punch-glasses, dividing it equally.
1312. Punch a la Czarina, Hot. — Place in a copper or tin vessel one pound of granulated sugar, half a pint of Swiss kirsch, four ounces of St. Croix rum, and two ounces of good cognac. Light this mixture with a
match, and let it burn until the sugar is dissolved, then pour in a quart of Roederer's champagne, not colder than fifty degrees Fahrenheit. Squeeze in the juice of a good-sized mellow orange, and add twelve thin slices of pineapple; mix the whole well with a ladle, heat it slightly, being careful it does not boil, then pour the punch into a fancy bowl, and serve hot with six punch-glasses.
1313. Champagne Cup. — Squeeze the juice of half a good-sized, sound lemon into a fancy glass pitcher large enough to contain five pints; sweeten with one tablespoonful of powdered sugar, then add two ponies of red curacoa, one bottle of plain soda, and two slices of cucumber-rind. Pour in three pints of any brand of champagne, adding about a quarter of a pound of ice, then mix thoroughly with a spoon, and ornament the punch nicely with strawberries, very thin slices of pineapple, a finely sliced, medium-sized orange, and half a bunch of fine, fresh mint; send the cup to the table with six champagne-glasses.
1314. Claret Cup. — Have a glass pitcher holding two and a half quarts, or five pints; squeeze in the juice of three medium-sized, sound lemons, add four tablespoonfuls of powdered sugar, two ponies of red curaçoa, and two slices of cucumber-rind, then pour in three pints of claret, and one bottle of plain soda ; or a pint of either Clysmic, Apollinaris, or carbonic water will answer. Mix thoroughly with a spoon, adding a lump of ice weighing about three quarters of a pound; mix again, then decorate with a finely sliced orange, cut into small pieces, berries of any kind, and finally with half a bunch of fresh mint. Serve in six punchglasses, and the effect will be exceedingly pretty.
1315. Water-melon a la Romero. — Have a fine, sound, large, ripe water-melon, and with a very thin knife cut out a piece in the centre two inches square by three and a half inches deep; remove the piece carefully, and pour gradually into the inside one quart bottleful of champagne; replace the piece of melon in its former position, then lay the melon in the ice-box for six hours to infuse; set it on a silver dessert-dish, and send to the table, cutting it according to taste.
1316. Water-melon a la Jose Paez. — Proceed and prepare exactly the same as for the above (No. 1315), only substituting one pint of Jamaica rum for the champagne, and serving the same.
Records on this page
Punch a la Czarina HotChampagne PunchClaret CupChampagne CupWater-melon a la Komero