373. Hot Wine

Heat one quart of good claret with six ounces of lump-sugar, a stick of cinnamon, six cloves, and the rind of a thinly peeled lemon; let it boil for a moment; strain and serve in glasses.

374. Another

Boil the rind of a lemon, one-fourth ounce of stick cinnamon, and eight cloves in one pint of water very slowly for half an hour; add two bottles of claret; sweeten all with one pound of lump-sugar; place the well-covered pot in boiling water until the wine boils; strain and serve.

375. Hot Wine A La Francaise

Boil three bottles of Bordeaux or Roussillon in an enameled pot with one pound of sugar, one-third ounce of stick cinnamon, two or three leaves of mace, and six bay-leaves; take it from the fire, and light it with a burning paper; let it burn for three minutes, strain, and serve in glasses.

376. Hunters' Punch

Two bottles of Moselle or light Rhine wine and half a bottle of arrack punch essence are slowly heated in a well-covered enameled pot; heat sufficiently, but avoid boiling; a white, delicious foam will be formed on top, then serve in cut glasses.

377. Iced Punch

Refine and clear one pound of lump-sugar in one pint of water; let the syrup get cool; add the juice of four or five lemons, and the rind of two rubbed off on sugar; let the mixture freeze in the ice-cream freezer, and add then, while continually turning, a bottle of Rhine wine or champagne, half a pint of Santa Cruz rum or arrack, and half a pony of maraschino; serve the thickly flowing punch in glasses.

378. Imperial Punch

Peel one pineapple and four oranges; cut the first into small slices, and separate the oranges into pieces; put all in a tureen; then boil in a quart of water two sticks of cinnamon and a stick of vanilla, cut into small pieces; strain the water through a sieve into the tureen; rub the rind of a lemon on one and a half pounds of lump-sugar, put the sugar into the water, and squeeze the juice of three lemons; cover well; let it get cool, place it on ice, add a bottle of Rhine wine, one quart of fine rum, and, shortly before serving, a bottle of champagne and half a bottle of Seltzer.

379. Ladies' Punch

Put in a tureen the thinly peeled rind and the juice of three blood-oranges, the juice of four lemons with one quart of water; cover, and let it stand for three hours; strain the fluid; add one quart of purified sugar syrup, one quart of brandy, one pint of Santa Cruz rum, and the decoction of half an ounce of stick cinnamon in one and a half quarts of boiling water; heat the punch by placing the tureen in a larger vessel partly filled with water, and serve in glasses.

380. Lemon Punch

Refine and clear one pound of lump-sugar in one pint of water, and boil it with the rind of a thinly peeled lemon and the juice of three lemons to the consistency of syrup; let it get cool; add three bottles of Rhine wine, three gills of arrack, one pint of light tea; strain through flannel; heat it without boiling, and serve.