1312. Punch à la Czarina, Hot.
—Place in a copper or tin vessel one pound of granulated sugar, half a pint of Swiss kirsch, four ounces of St. Croix rum, and two ounces of good cognac. Light this mixture with a match, and let it burn until the sugar is dissolved, then pour in a quart of Roederer’s champagne, not colder than fifty degrees Fahrenheit. Squeeze in the juice of a good-sized mellow orange, and add twelve thin slices of pineapple; mix the whole well with a ladle, heat it slightly, being careful it does not boil, then pour the punch into a fancy bowl, and serve hot with six punch-glasses.
1313. Champagne Cup.
—Squeeze the juice of half a good-sized, sound lemon into a fancy glass pitcher large enough to contain five pints; sweeten with one tablespoonful of powdered sugar,then add two ponies of red curaçoa, one bottle of plain soda, and two slices of cucumber-rind. Pour in three pints of any brand of champagne, adding about a quarter of a pound of ice, then mix thoroughly with a spoon, and ornament the punch nicely with strawberries, very thin slices of pineapple, a finely sliced, medium-sized orange, and half a bunch of fine, fresh mint; send the cup to the table with six champagne-glasses.
1314. Claret Cup.
—Have a glass pitcher holding two and a half quarts, or five pints; squeeze in the juice of three medium-sized, sound lemons, add four tablespoonfuls of powdered sugar, two ponies of red curaçoa, and two slices of cucumber-rind, then pour in three pints of claret, and one bottle of plain soda; or a pint of either Clysmic, Apollinaris, or carbonic water will answer. Mix thoroughly with a spoon, adding a lump of ice weighing about three quarters of a pound; mix again, then decorate with a finely sliced orange, cut into small pieces, berries of any kind, and finally with half a bunch of fresh mint. Serve in six punch-glasses, and the effect will be exceedingly pretty.
1315. Water-melon à la Romero.
—Have a fine, sound, large, ripe water-melon, and with a very thin knife cut out a piece in the centre two inches square by three and a half inches deep; remove the piece carefully, and pour gradually into the inside one quart bottleful of champagne; replace the piece of melon in its former position, then lay the melon in the ice-box for six hours to infuse; set it on a silver dessert-dish, and send to the table, cutting it according to taste.
1316. Water-melon à la José Paez.
—Proceed and prepare exactly the same as for the above ([No. 1315]), only substituting one pint of Jamaica rum for the champagne, and serving the same.