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Punch.
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through a jelly bag. Measure the liquid and
to every pint add a pound of cane sugar, and
boil together till the liquid is clear and no more
scum rises, then bottle when cold.
Pomegranate Water.
Remove the ruby pips from six ripe pome
granates. Mash the fruit, and add to it one and
a half pints of water, 12 02. of sugar and the
strained juice of two lemons. Let it stand for
half an hour, then strain through filtering paper,
add one or two drops of cochineal,and serve.
Pope's Posset.
Blanch and pound 4 oz. of sweet almonds and
3 bitter ones, adding a few drops of water to
prevent them 'oiling, then put them into a pan
with half apintofcold water,and bring gradually
to boiling point; then strain,add half a bottle of
white wine, bring nearly to boiling point, and
serve at once, sweetened to taste.
PUNCH.
Ale Punch.
Rub 1 02. lump sugar on the rind of a lemon,
and put it into a pan with the strained juice,
add a pinch of grated nutmeg, and powdered
cinnamon, 3 cloves, a pint of water, 2 pints of
old ale, and a gill each of gin, rum and whisky.
Stir over the fire till hot, strain into a punch
bowl,add three or four slices of lemon,and serve.
American Tea Punch.
Rub 402. of loaf sugar on the rind of a lemon,
and place it in a bowl with the strained juice,
a quartof tea,and 2gills each ofrum and brandy.
Stir until the sugar is dissolved, then place on
ice for three or four hours, and serve in wine
glasses.
Apple Punch.
Slice 2large juicy apples and 1 lemon,and put
them into a bowl. Add a bottle of claret and
sugar to taste,let it stand for 2hours,then strain
into claret glasses and serve.
Champagne Punch.
Rub402.loaf sugar on to the rind of2lemons,
pound itand placeitin a bowl. Add the strained
juice of the lemons, a thinly sliced orange,
4 sUces of pineapple, half a pint of strawberry