[2945—PUNCH WITH RUM]
Make an infusion as above, with the same amount of tea and one quart of boiling water. Strain it over one lb. of loaf-sugar, in a punch-bowl, and let the sugar dissolve.
Add a few thin slices of lemon, and one and a half pints of rum, and set light to it. Serve with a slice of lemon in each glass.
[2946—PUNCH MARQUISE]
Put into a small, copper saucepan one quart of Sauterne wine, half-lb. of loaf-sugar, and the [zest] of the rind of one lemon bound round a clove. Dissolve the sugar; heat the wine until it becomes [819] ]covered by thin white froth, and pour it into a punch-bowl after having withdrawn the [zest] and the clove.
Add half a pint of burnt brandy; set it alight and let it burn itself out.
Serve with a thin slice of lemon in each glass.
[2947—ICED PUNCH]
Prepare a Marquise Punch as above; when the wine is hot, take it off the fire; throw in a good half oz. of tea, and let the whole infuse under cover for ten minutes.
Pass the whole through a fine strainer; add one orange and one lemon, peeled raw and cut into slices, and some heated rum. Set alight; leave to cool, and reduce to 15°. Then freeze like a Granité, and serve in glasses.