405. Punch A La Ford

Three dozen lemons are very thinly peeled; the rind is put in an enameled pot, three pounds of sugar added, and all is stirred for about half an hour; add five quarts of boiling water; stir until the sugar is dissolved; add to each three quarts one pint of the best Jamaica rum and one pint of brandy; bottle the punch, keep it in the cellar, and use it after the expiration of some weeks - the later the better.

406. Punch A La Francaise

Put one and a half pounds of lump-sugar in a new earthen pot, pour over it one quart of rum; light this, and let burn until the sugar becomes brown and is melted to one-third of its original volume; add three-fourths quart of boiling tea, the juice of six lemons and of six oranges; stir well, and serve at once.

407. Another

Two pounds of sugar in an earthen pot are mixed with half a glass of water or tea, the juice of two lemons and two oranges, and cleared and refined to syrup; add a bottle of rum, a bottle of brandy, and tea, until the punch receives the required mildness. Heat, and, before serving, squeeze the juice of six oranges through a sieve.

408. Punch A La Regence

The thinly peeled rind of two lemons and two bitter oranges are put in a tureen with some vanilla, and as much cinnamon, and four cloves, poured over with the boiling syrup of one and a half pounds of sugar and three-fourths quart of water, and placed aside for two hours. Add the purified juice of twelve lemons, one bottle of old Jamaica rum, and half a bottle of brandy; filter the punch through a cloth, fill into bottles, and place the bottles on ice.

409. Punch A La Reine

Rub the rind of two or three lemons off on one-fourth pound of sugar, squeeze the juice of six lemons and two oranges on it; add a syrup of three-fourths pound of sugar and three gills of water; after all is well mixed let it freeze in the freezing-can; mix a cup of rum and as much brandy to the ice, likewise the thick foam of the whites of three eggs, sweetened with vanilla-sugar; leave the punch for a while in the freezing-can, and serve.

410. Punch A La Romaine

Rub the rind of two oranges and one lemon on one and a half pounds of sugar; put it in a tureen, and add one pint of water; when the sugar is properly dissolved add the juice of four oranges and two lemons, half a bottle of Rhine wine, half a pint of arrack, half a pint of maraschino, and a pint-bottle of champagne; place the mixture in the freezing-can, turn continually, and let it freeze; finally, stir the froth of the whites of five eggs, sweetened with sugar, to it; let all freeze for a while, until it looks like thick cream; serve in champagne glasses.

411. Another

Rub the peel of six lemons off on sugar; squeeze the juice of the lemons and of two oranges; add half a pint of water and one pint of sugar-syrup out of three-fourths pound of sugar and one pint of water; stir all well, and let it freeze in the freezing-can. Then mix the solid froth of the whites of four eggs with half a pound of pulverized sugar; add this, with three gills of brandy, a bottle of champagne, and a cup of green tea, to the ice; mix all thoroughly; leave the punch for a short while in the freezing-can, and serve in glasses.