412. Punch A La Tgrolienne

The thin peel of four lemons, half an ounce of stick cinnamon, six cloves, two pounds of sugar, one and a half quarts of water are heated over a slow fire until the sugar is dissolved. Add the juice of eight lemons, two quarts of claret, one bottle of arrack, one quart of white wine; heat it once more to the boiling-point, and serve.

413. Raspberrg Punch

Two quarts of moderately strong black tea are mixed with one pint of raspberry-juice, and heated; then dissolve in it two pounds of sugar; let the fluid boil for a few seconds; add one quart of arrack de Batavia, and serve at once.

414. Another

Add to half a pint of raspberry syrup three and one-half pints of boiling water, half a pint of Santa Cruz rum, and half a pint of brandy; sweeten to taste; add a pony of maraschino; stir well, and serve.

415. Rhine Wine Punch

Heat three bottles of Rhine wine nearly to boiling; add one quart of strong tea, twelve ounces of sugar on which you have rubbed the rind of a lemon, the juice of the lemon, and one or two gills of fine arrack; mix all well, and serve.

416. Another

Heat very slowly six bottles of Rhine wine, three-fourths quart of old Jamaica rum, one and three-fourths to two pounds of sugar nearly to the boiling-point, and serve hot.

417. Royal Punch

Three pounds of lump-sugar are put in a tureen, then pour over it one quart of light hot tea - as soon as the sugar is perfectly dissolved squeeze in the juice of three lemons and three oranges; add one pint of fine Rhine wine, as much Bordeaux, champagne, arrack, maraschino, and pineapple syrup; mix all very well, and place the tureen, well covered, on ice.

418. Rum Punch

Put two pounds of sugar in a tureen; squeeze on it the juice of five lemons, add the thin peel of two lemons, and three quarts of boiling water. After the sugar is dissolved add a bottle of old Jamaica rum, and a bottle of champagne, and serve cold or hot.

419. Russian Punch

Rub the peel of four lemons and of four oranges off on two pounds of sugar; put it in a tureen; add the juice of the fruits, and one and a half quarts of cold water; let the tureen stand until the sugar is me+lted; fill all in a freezing-can, and prepare icecream of it. Then add gradually one bottle of champagne, and half a bottle of arrack; mix all well, and serve in glasses.

420. Sapazeau

Rub the yellow rind of four fine oranges lightly on half a pound of loaf-sugar; pulverize; put in a kettle; squeeze the juice of the fruit on it; add six eggs, and the yolks of four; beat them well; add one and a half quarts of Rhine wine, and beat all over a slow fire to a thick, boiling mass. Take the Sapazeau from the fire, mix with a small cup of maraschino, and serve hot in cups or glass mugs.

421. Snow-Flakes

Two bottles of Moselle or Rhine wine are slowly heated with some lemon-peel and four ounces of sugar. Beat the whites of four eggs with a little powdered sugar and some lemon extract to a thick foam; with a spoon take off small snowballs from the foam, and place them in the boiling wine; take them out again carefully with a lifter; then stir the yolks of the eggs in a little wine, and add it to the hot wine while continually stirring. Pour the wine in a bowl; place the snowballs on top, and grate a little cinnamon.