Page:Meier - The Art of German Cooking and Baking.djvu/284




 * 2 bottles of white wine

½ bottle of arrack

Juice of 3 lemons

1 lb. of sugar

1 thin lemon rind

Preparation: The ingredients are mixed well, put into a punch bowl and covered to stand several hours.


 * 1 bottle of fine rum

1 bottle of white wine

1½ lbs. sugar

Juice of 2 lemons

Rind of 1 lemon

2½ qts. of boiling water

Preparation: The punch bowl is put into hot water. Pour into it 1 pt. of boiling water, sugar and lemon rind and let stand for a while, then add white wine, rum, lemon juice and 2 qts. of hot water, stir with a wooden ladle and serve hot.


 * 1 bottle of white wine

1 pt. fine rum

Juice of 1 lemon

½ lemon peel

¾ lb. of sugar

1 qt. of water

Preparation: Mix the ingredients, boil and serve hot.


 * 1 bottle of fine white wine

1 wineglassful of fine rum

3 pts. of water

½ lb. of sugar

⅛ lb. of preserved pineapple

1 cup of pineapple juice

Preparation: Sugar and water are boiled 15 minutes, then wine, rum, pineapple juice and preserved pineapple added. This punch is served hot or put on ice and served cold.


 * 1 bottle of white wine

¾ pt. of arrack

1¼ cups of sugar

½ lemon rind

Juice of 1½ lemon

7 eggs

Preparation: Mix white wine, sugar, lemon juice and rind, add the well beaten eggs and bring to a boil, beating constantly, then take from the stove and mix in the arrack. Serve at once.