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Home-made Beverages.
S3nnip and t\vo bottles of champagne. Serve
in champagne glasses with two ripe strawberries
floating in each.
Devonshire Punch.
Put a bottle each of whisky and rum, half
a bottle of brandy, and one and a half gills of
port into a pan, add one and a half gills of
strained lemon juice,and sugar and boiling water
to taste, stir over the fire till hot,then serve.
East Indian Punch.
Rub 2 oz. sugar on to the rinds of 4 lemons,
pound it and place it in a punch bowl with a
quart of port, a pint of brandy, a pint of lime
juice, a gill of arrack, 4 sprigs of sjringa, and
sugar to taste. Let it stand in ice for an hour,
then add 3 or 4 bottles of iced soda water
(according to the strength required)and serve.
Elderberry Punch.
Put a thinly sliced lemon into a punch bowl,
add a bottle of elderberry wine, one and a half
pints of boiling water and sugar to taste, and
grate a little nutmeg over the top.
English Punch.
Rub5 oz.loafsugar on to the rind of3lemons,
place it in a saucepan, add 4 cloves, half inch
of cinnamon, a good pinch of grated nutmeg,
a pint of brandy,a pint of rum,thestrainedjuice
of the lemons, and a quart of boiling water;
heat gradually but do not let it boil, then pour
into a punch bowl and serve at once.
Punch i la Franqaise.
Rub 12 oir. loaf- sugar on to the rind of 2
lemons and 2 oranges, and put it into a pan
with the strained juice, a quart of freshly made
tea, a bottle of rum, and a bottle of brandy.
Let it become hot, then add the strained juice
of six oranges, and a little more sugar if neces
sary and serve.
Gin Punch.
Rub6oz.sugar on to the rind of4lemons,and
put it into a punch bowlwith the strained juice,
a pint of gin, and a gill of maraschino. Let it
stand in ice for an hour, then add 3 bottles
of iced soda water and serve.