American Colonial Food Preparation


1. Completely dissolve 3/4 pound of sugar in a little water, in punch bowl
2. Add a bottle of lemon juice. 
3. Add 2 bottles Jamaican rum,
4. 1 bottle cognac,
5. 2 bottles of water
6. 1 Wine glassful of peach cordial. 
7. Put a big cake of ice in the punch bowl. 
8. Let Punch stand about 2 hours, stirring occasionally.
9. In winter, when ice melts more slowly, more water may be used; in summer less. The melting of the ice dilutes the mixture sufficiently
10. Makes about 60  4-ounce glasses