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Home-made Beverages.
Royzd Punch.
Rub4oz.loafsugar on to therinds of3lemons,
pound it and place it in a bowl with the strained
juice. Heat a pint of white wine, half a pint of
calf's footjelly, and the same quantity of arrack,
rum, brandy, and curafao together, pour into
the bowl, stir until the sugar is dissolved,
and serve hot. If liked a little powdered
cinnamon and grated nutmeg may be added.
Rum Punch.
Boil a quart of water, 4 lb. sugar, 10 cori
ander seeds, 2 inches of cinnamon, 5 cloves,
the thinly pared rind of 3 lemons together for
10 minutes, then pour it over 1 lb. of sliced
pineapple. Add half a pint of green tea, a gill
of arrack, a pint of rum, the same quantity
of brandy, and the strained juice of 5 lemons.
Cover closely, and infuse for two days, then add
a quart of boiling new milk, let it stand for two
hours, then strain through a jelly bag until
clear, pour into bottles, and cork and seal them
securely. It should be iced before serving.
Sportsman.'s Punch.
Rub 4 oz. sugar on to the rind of a lemon,
pound it and place it in a hot jug with the
strained juice. Add a pint of boiling water,
half a pint of boiling ale, and the same quantity
of whisky and brandy, and serve at once.
Tea Punch.
Put a pint of boiling tea into a hot bowl, add
half a gill of lemon syrup,and a table-spoonful
each of rum punch and cherjybrandy,and serve
at once.
University Punch.
Put one and a half pints of boiling water into
a hot bowl,add 3table-spoonfulsof lemon syrup,
and the same quantity of orange shrub, cherry
brandy,and rum punch.
Whisky Punch.
Put the thinly pared rind and strained juice
of 3lemons into a bowl, add 7 oz. of loaf sugar,
one and a half pints of boiling water and IJ
pints of whisky. Stir untilthesugaris dissolved,
then strain and serve at once.