The strawberries should be fresh and ripe. Crush to a smooth paste; add the rest of the ingredients (except the sugar), and let it stand three hours. Strain over the sugar, squeezing the cloth hard; stir until the sugar is dissolved; strain again and set in ice for two hours or more before you use it.
Regent’s Punch. (Fine.)
- 1 lb. loaf-sugar or rock candy.
- 1 large cup strong black tea—(made).
- 3 wineglasses of brandy.
- 3 wineglasses of rum.
- 1 bottle champagne.
- 2 oranges—juice only.
- 3 lemons—juice only.
- 1 large lump of ice.
This receipt was given me by a gentleman of the old school, a connoisseur in the matter of beverages as of cookery. “Tell your readers,” he writes, “that better punch was never brewed.” I give receipt and message together.
Roman Punch.
- 3 coffee cups of lemonade—(strong and sweet.)
- 1 glass champagne.
- 1 glass rum.
- 2 oranges—juice only.
- 2 eggs—whites only—well whipped.
- ½ lb. powdered sugar, beaten into the stiffened whites.
You must ice abundantly—or, if you prefer, freeze.
Sherry Cobbler.
- Several slices of pineapple, cut in quarters.
- A lemon, sliced thin.
- An orange, sliced thin.
- ½ cup of powdered sugar.
- 1 tumbler of Sherry wine.
- Ice-water.
- Pounded ice.
Take a wide-mouthed quart pitcher and lay the sliced fruit in order at the bottom, sprinkling sugar and pounded ice between the layers. Cover with sugar and ice, and let all stand together five minutes. Add then two tumblers of water and all the sugar, and stir well to dissolve this. Fill the pitcher nearly full of pounded ice, pour in the wine, and stir up from the bottom until the ingredients are thoroughly mixed. In pouring it out put a slice of each kind of fruit in each goblet before adding the liquid.