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Cardinal Punch

A survival of the old--time spiced wine called "bishop;" the same was called cardinal when made with the best of red wine. The specialty about it is in roasting the oranges either before or over the fire, and letting them steep in good red wine, which, when thus flavored, is used either hot or cold. If to be frozen take 1 quart of wine jelly (calf's foot or gelatine.) 1 quart of claret or any good red wine. 1 quart of port. 1 quart of water. 2 pounds of sugar. 4 oranges. 2 tablespoonfuls of whole cloves.

Bake the oranges brown on a plate in the oven. Make a boiling syrup of the sugar and water with the cloves in it, drop the baked oranges into it, add the wine and let remain until cold. Cut the oranges and press them for the juice, and strain the punch into the freezer. Add the jelly (or white of eggs for a substitute) and freeze. If in season for red raspberry juice add some for brighter color.