Fish House Punch

• 3/4 pound loaf sugar
• 1 to 2 quarts water (not from the Schuylkill)
• 1 quart lemon juice
• 2 quarts Jamaican rum
• 1 quart Cognac
• 4 ounces peach liqueur

1. Dissolve the sugar in the water in a punch bowl.
2. Add the lemon juice, then the other ingredients.
3. Add a four-pound block of ice to the bowl and let it melt for two hours.
4. This makes up to two gallons if you can wait until all the ice has melted.
5. The recipe is from Harriet Lembeck's revision of ''Grossman's Guide to Wines, Beers, and Spirits.''
6. She got it from the ''Philadelphia Cook Book of Town and Country.''

sugar, water, lemon juice, rum, cognac, liqueur

Taken from cooking.nytimes.com/recipes/1379 (may not work)