Ingredients.—Tea, lemon, sugar, liqueur, ice.
Method.—Make some moderately-strong tea, let it stand for 5 minutes, then strain it into a jug. Sweeten to taste, add a lemon thinly sliced, cover, and let it stand until quite cold. Just before serving add a glass of any kind of liqueur, and a heaped tablespoonful of crushed ice.
Ingredients.—1 bottle of Scotch whisky, 1 quart of boiling water, ½ a lb. of loaf sugar, the juice and finely pared rinds of 3 lemons.
Method.—Pour the boiling water over the sugar, lemon rinds and juice, let it remain until cold, then strain into a punch bowl. Add the whisky, place the bowl in a large vessel, surround it with ice, cover, and let it stand thus for at least 1 hour before serving.
Ingredients.—1 lb. of red currants, ½ a lb. of raspberries, 1 lb. of castor sugar, 2½ pints of cold water.
Method.—Remove the stalks, crush the fruit well with a wooden spoon, then put it into a preserving pan with ½ a pint of water, and ½ the sugar. Stir occasionally until it reaches boiling point, then strain through muslin or a fine hair sieve. Dissolve the rest of the sugar in a little cold water, boil to a syrup, add it to the fruit syrup, and stir in the remainder of the water. Allow it to stand until quite cold, then serve.
Ingredients.—1 pineapple, either fresh or preserved, 1 lb. of loaf sugar, 3 pints of water, the juice of 2 lemons.
Method.—Slice the pineapple, cut it into small dice, or chop it coarsely. Boil the sugar and 1 pint of water to a syrup, pour it over the prepared pineapple, strain into it the lemon-juice, and cover closely. When quite cold, add the remaining 2 pints of water, and serve.
Ingredients.—1 lb. of ripe strawberries, 3 pints of cold water, ½ a lb. of castor sugar, the juice of 1 lemon.
Method.—Remove the stalks, crush the fruit with a wooden spoon, sprinkle over the sugar, and let it stand for 3 or 4 hours. Pass the pulp through a fine hair sieve, add to it the lemon-juice and water, let it stand 2 or 3 hours, stirring frequently, then strain and use.