Pan-Pacific cook book

Put the thin rind of eighteen lemons into a stone jar and cover with five pints each of Jamaica rum and whiskey; cover and let stand for thirty hours ; add the lemon juice, three pounds of loaf sugar, two grated nutmegs, four quarts of water and, last, two quarts of boiling milk. Let it stand for half an hour, then mix well and strain — first, through a flannel bag and then through filter paper. Pour into bottles and cork tightly. The punch will be of light amber color and very clear. It improves with age. 589. HUNGARIAN ICED COFFEE Make a pint of strong, black coffee ; add cream to taste, sweeten well and chill thoroughly ; place a tablespoon of vanilla ice cream in each tall glass, pour the coffee over it and serve. 590. ITALIAN LEMONADE Pour the juice of a dozen lemons over the thinly shaved peel and let stand for twelve hours ; add two cups of sugar, three pints of boiling water, a pint of white wine and, later, a pint of scalded milk. Strain the whole through a cheesecloth, cool and serve in punch glasses half filled with crushed ice. 591. MAI BOHL— GERMAN Pour into a jug a quart bottle of white wine, a gill of water, two tablespoons of sugar, the juice and thin rind of a lemon ; then add a handful of fresh woodruff. Place on ice for at least an hour before straining into punch glasses with a sprig of woodruff in each. PUNCHES 163 592. PISCO PUNCH— PERUVIAN Stir a teaspoon of powdered sugar with three of lemon or lime juice until dissolved; add a quarter of a glass of water, then fill the tumbler with crushed ice. Pour a jigger of pisco (Peruvian white grape brandy) over it; add a cube of pineapple, two teaspoons of the syrup and stir until chilled. 593. RATAFIA— DANISH Bruise two pounds of black cherries so that all the kernels may be broken ; mix with half a tablespoon of bitter almonds, a tablespoonof cinnamon, half a tablespoon of pounded cloves and a pound of sugar ; also half a pint of brandy and a quart of white wine. Stand aside in a covered jar for a few days to infuse, stirring frequently; then pass through filter paper, pour into bottles and cork tightly. 594. TOM AND JERRY Beat four eggs and six tablespoons of powdered sugar together for five minutes ; beat in six small wineglasses of rum and then add a pint of boiling water; pour the mixture back and forth between two hot pitchers until frothy, then turn into hot glasses, grate nutmeg over each and serve. 595. VERMOUTH PUNCH— MEXICAN Mix two glasses of French vermouth, one of orange juice (or half a glass of lemon juice), a tablespoon of curagao, a pint of apollinaris or any effervescent water, and sugar to taste. Half fill six tall glasses with crushed ice; divide the mixture among them and serve with straws. Agra Dolce — Italian 41 Aji, or Ajiacco — Peruvian.. 54 Alaska Kippered Cod 31 Albondigas — Mexican 72 Alligator Pear Cocktail ... 14 " Salad 110 Scalloped . 54 Almendral Soup 19 Almond Cream Cheese .... 119 Anchovy Aigrettes 14 Apfel Strudel 148 Torte 148 Cake — German .... 148 Schmarren — German 122 Apple Pudding— Chilean. .. 133 Soup— Polish 19 Yanssens 133 Arroz y Polio a la Valenciana — Spanish 100 Artichokes and Appetitsild. 14 " Caviar .... 14 " Chicken Salad 110 Artichokes — Genevoise .... 54 " al Forno — Italian 54