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Home-made Beverages.
Milk Punch. (No. 1.^
Put the thinly pared rinds of a Seville orange
and 2lemons into a jar, add a pint of rum,cover
the jar and let it stand for twelve hours, then
strain, add half a pint of strained lemon juice,
half a pound of pure cane sugar (loaf) dissolved
in a pint of cold water, the stiffly whisked white
of an egg, half a pint of strong green tea, J gill
of maraschino, one and a half pints of rum and
half a pint of madeira, and grated nutmeg to
taste. . Mix well, then stir in half a pint of
boiling milk. Let it stand for about an hour,
then strain through a jelly bag until quite clear
and either use at once,or store in airtight bottles-.
Milk Punch, (No. 2.)
Put the thinly pared rind and strained juice
of6lemons,and two Seville oranges,and a thick
slice of pineapple into a jar, add half a small
nutmeggrated,oneand ahalf poundsof caneloaf
sugar, and a bottle each of rum and brandy.
Cover the jar and let the contents infuse for
two days, then strain, add 3 pints of boding
water, and a pint of boiling milk. Let it stand
for 2 hours, then strain through a jelly bag till
clear, pour into bottles and cork and seal
securely.
Milk Punch. (No. 3.)
Simmer the thinly pared rind of a lemon and
6 sweet and 2 bitter almonds in a quartofmilk,
add 2 oz. sugar,strain, stir in the stiffly whisked
white of an egg, a gill each of cream, brandy,
and rum, and serve hot.
Orange Punfch.
Rub half a pound of sugar on the rind of two
lemons, then dissolve them in a pint of boiling
water. Add the strained juice of the lemons, a
gill of curafao, half a pint of orange wine, and
the same quantity of brandy, rum, and calf s
foot jelly. Serve hot or cold.
Oxford Punch.
Put the thinly pared rind and strained juice
of a Seville orange and four lemons into a large
jug, add 4 ozs. sugar, half a pint of calf s foot
jelly, and a quart of boiling water. Place the
jug by the side of the fire for half an hour, then