397. Nuremberg Punch

Rub lightly the peel of an orange on three-fourths pound of sugar; squeeze the juice of two oranges on it; pour one quart of boiling water over it; add a small pint of good old arrack, and a bottle of old Bordeaux - hot, but not boiling; mix all well, and serve.

398. Orange Punch

Rub the peel of three oranges on sugar; place the sugar in a pot; add the juice of six oranges and two lemons, one pound of lump-sugar, one bottle of white wine, one quart of water; let all boil; pour it into a bowl, and add two bottles of white wine, and one and a half pints of arrack or rum.

399. Prince Of Wales Punch

(COLD.)

In a small bowl put the thinly peeled and cut rind of half a lemon, and two and a half ounces of granulated sugar; add one-fourth quart of boiling water; let it stand for a quarter of an hour; add a bottle of champagne, and a gill of the best arrack; mix the fluids well, and place the bowl on ice one or two hours.

400. Port Wine Punch

A bottle of claret, a bottle of Rhine wine, and a bottle of port wine are heated with two pounds of sugar, until the sugar is dissolved; do not let it boil; meanwhile squeeze the juice of four lemons into a tureen, add half a bottle of fine arrack and the sweet mixture; stir well, and serve.

401. Punch A La Diable

Place on the stove a large enameled pot, in which, before, water had been boiling; lay on it two flat iron bars, and place on these two pounds of lump-sugar; pour over the sugar a bottle of old Jamaica rum, and light it carefully with a burning paper, to let the melting sugar flow into the pot; when the flame goes out by itself, add three bottles of Rhine wine, and one quart of black tea, the juice of one lemon and of one orange; let it stand covered three hours in a warm, but not hot oven.

402. Punch A L' Empereur

Rub on three pounds of lump-sugar the rind of one orange and one lemon; squeeze the juice of four lemons on the sugar; boil in one and a half quarts of water, until it becomes clear; add half a bottle of arrack, one bottle of Rhine wine, and one bottle of Burgundy, and let the punch simmer for a while without letting it boil; then serve.

403. Punch A La Creme

Dissolve four pounds of sugar in four quarts of hot water; heat this with four quarts of arrack, the juice of eight lemons, and a small piece of vanilla, cut in pieces, in an enameled pot to the boiling-point; as soon as this is reached add three quarts of milk or cream, while constantly stirring. Take the vessel from the fire, tie a cloth over it, let it stand for two hours; filter, bottle, and keep it for future use, as it may be preserved for a very long time.

404. Punch A La Bavaroise

Rub the rind of three lemons on one pound of lump-sugar; squeeze the juice of the fruit on it; add one quart of water and two bottles of Burgundy; heat slowly to the boiling-point; filter through canton flannel, and serve it hot.