Page:Mrs Beeton's Book of Household Management.djvu/1684

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Ingredients.—½ a pint of port wine, ½ a pint of boiling water, 2 or 3 thin slices of lemon, sugar and nutmeg to taste.

Method.—Heat the wine in a stewpan, but do not allow it to boil. Put the slices of lemon, a pinch of nutmeg, and 4 or 5 lumps of sugar into a jug, pour in the boiling water, stir gently until the sugar is dissolved, then add the hot wine and serve at once.

Ingredients.—The juice of 15 oranges, the rind of 3 oranges, 2 quarts of water, ¾ of a lb. of loaf sugar, crushed ice.

Method.—Remove the peel of 3 oranges as thinly as possible, add it and the sugar to 1 pint of water, then simmer gently for 20 minutes. Strain the orange-juice into a glass jug, and add the remaining 3 pints of water. As soon as the syrup is quite cold strain it into the jug, add a handful of crushed ice, and serve at once.

Ingredients.—1 pineapple, either fresh or preserved, 2 quarts of water, the juice of 4 lemons, ice, sugar to taste.

Method.—Cut the pineapple into slices, and chop it coarsely. Pour over it the cold water, add the lemon-juice, sweeten to taste, and strain into a large jug. Just before serving add a few pieces of ice.

Ingredients.—½ a pint of brandy, ½ a pint of rum, 1 pint of boiling water, 2 or 3 ozs. of loaf sugar, 1 large lemon, a pinch of ground cinnamon, a pinch of grated nutmeg.

Method.—Remove the rind of the lemon by rubbing it with some of the sugar. Put the whole of the sugar, the cinnamon, cloves, brandy, rum and boiling water into a stewpan, heat gently by the side of the fire, but do not let it approach boiling point. Strain the lemon-juice into a punch bowl, add the hot liquid, and serve at once.