Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

stewpan with as many pounds of loaf-sugar as there are of juice, and finish as directed for apple-jelly. A little rum or essence of rose, or any other, according to taste, may be added just before taking from the fire. _Punch._--Put a saltspoonful of black tea in a crockery pot, with one clove, a little cinnamon, and the rind of a lemon cut in pieces; pour on the whole half a pint of boiling water; let it remain thus five minutes, and strain. Put a bottle of rum or brandy in a crockery vessel, with twelve ounces of loaf-sugar, set the rum or brandy on fire, and let burn till it stops. Then mix tea and rum together, and it is ready for use. It is drunk cold or warm, according to taste. When wanted warm, if made previously, set it on a moderate fire, in a tin or crockery kettle. It keeps very well if carefully bottled and corked when cold. Another way to make it is to mix the rum or brandy with the tea without burning it. It is warmed, used, and kept like the above. The quantity of water may be reduced or augmented, according to taste, and so also the sugar. _Another._--Grate the rind of a lemon and of two oranges on a piece of sugar, the yellow part only, and put it in a bowl with cold water to dissolve it; then add two gills of pine-apple syrup, essence of vanilla, a pint of claret wine, a pint of Catawba, Sauterne, or Rhine wine, a pint of Champagne, and a gill of brandy; sweeten to taste; strain, put on ice for some time, and serve. _Another._--Put a pound of sugar in a bowl with a gill of water to dissolve it; then add the juice of three oranges, a little rind grated, a bottle of Champagne and one of Catawba or Sauterne wine; strain, place on ice for some time, and serve cold. _Roman Punch._--Make iced lemon with one quart of juice, same of syrup as directed, then mix with it the juice of