Sylvester Punch NEW YEAR'S EVE PUNCH BY MARIA VON TRAPP
(In Austria the last day of the year is dedicated to the Holy Pope, St. Sylvester, who baptized Constantine the Great, thereby bringing about the dawning not only of the New Year but of a new era; for this reason, the night before the New Year is called "Sylvesterabend" (Eve of St. Sylvester).Ingredients:
Red burgundy (count one bottle for six people) Equal amount of hot tea 12 cloves rind of 1 lemon 2 tbsp. sugar to each bottle of wine 2 cinnamon sticks to each bottle of wine Pour the liquid into an enamel pot, add the cloves, the thinly pared rind of 1 lemon, the sugar, and the cinnamon. Heat over a low flame but do not allow to boil. At the last moment add the tea. Serve hot. If there are many children and very young people, it is good to know different fruit punch combinations. Here is a basic recipe, with variations: 1/2 cup lemon juice grated rind of 1 lemon 1 cup orange juice 1 qt. water grated rind of 1/2 orange 1 cup sugar Cook sugar and water for five minutes. Cool. Add juices and the grated rind and any of the following combinations: (1) 1 cup grated pineapple, 1 qt. ginger ale. (2) 1 qt. strained, sweetened strawberry juice, 1 qt. raspberry juice, 2 qts. ginger ale. (3) 1 glass currant jelly dissolved in 1 cup hot water. Cook, chill, and add 1/4 cup mint, finely minced. (4) 1 qt. cider, 1 qt. grape juice, 1 qt. soda water. It is great fun to try out new variations every year. One starts with lemonade or orangeade and soon the children will go on to pineapple-ade, raspberry-ade....In our family we have something called "Hedwig-ade" because it is Hedwig's own secret.
Source: Maria Augusta Trapp
Music Arranged by Franz Wasner Illustrations by Rosemary Trapp and Nikolaus E. Wolff LIBRARY OF CONGRESS CATALOG CARD NO. M-1016 Harcourt, Brace & Co., New York.