422. Sporting Punch

A bottle of brandy, half a pint of Jamaica rum, half a pint of peach brandy, a wineglassful of curagao, one-fourth pound of sugar - dissolved in hot water; mix all this in a bowl; add a lump of ice, and serve.

423. Steel Punch

Infuse a small stick of vanilla, some stick cinnamon, and two cloves in half a pint of water on a warm place, about 2000 F,, well covered; filter into an enameled pot; add one quart of claiet, five ounces of powdered sugar, and stir very well; make an iron red hot, hold it in the fluid until it gets cold; stir the yolks of six eggs in a little claret, add them, and beat all to foam over a slow fire.

424. Strawberrg Punch

Two quarts of fine, ripe strawberries are mashed in a stone pot; add one bottle of Santa Cruz rum; tie it closely, and let it stand three days; stir once a day; strain and squeeze through canton flannel; now put one pound of granulated sugar in a bowl; press the juice of two lemons thereon; pour the rum over it, and add finally three quarts of boiling water; cover the bowl well, and do not serve before the punch is perfectly cold.

425. "Texas Siftings" Punch

Pare off the peel of four blood-oranges very thin; pour over it a large glass of white wine; let soak for half a day in a well-covered tureen; strain the wine into a bowl; add two bottles of good Bordeaux, two bottles of Rhine or Moselle wine, and two bottles of champagne; sweeten to taste; mix all well, and serve in glasses.

426. Uhles

A bottle of white wine, as much water, and four ounces of sugar are heated to the boiling-point; the yolks of six eggs beaten into it to a thick foam, mixed with two wineglassfuls of arrack; serve in glass mugs.

427. United Service Punch

In one and a fourth quarts of hot, strong tea dissolve one pound of sugar; add the juice of six lemons, one pint of arrack, and one pint of port wine; warm up, and serve.

428. Din Brule

Two bottles of white wine with three-fourths pound of sugar, on which the peel of two lemons was rubbed off, the juice of the lemons, and a piece of cinnamon are placed over a slow fire in a well-covered new earthen pot; just before boiling add, through a hair-sieve, the yolks of eight or ten eggs, beaten in a little wine; take it from the fire, and serve in glasses.

429. Washington's Punch

The juice of six lemons in a large bowl, a pound of sugar, a pint of Jamaica rum, a pint of brandy, one and a half pints of black tea; add five or six bottles of champagne; mix this well; add some sliced oranges and pineapples, one large piece of ice, and serve.

430. Whiskey Punch

Rub the rind of three lemons on seven ounces of sugar; put the sugar in a tureen; add one quart of boiling water and the juice of the fruit; this syrup is mixed with one pint or more of old Irish whiskey.

431. Whist

Half an ounce of Pecco tea is infused in one pint of boiling water; pour the tea through a hair-sieve upon one pound of sugar; squeeze the juice of five or six lemons, and mix all with three quarts of very good Bordeaux; heat without boiling, and serve in glasses.