67 / 92
Flinch.
67
Wine Punch.
Put the thinly pared rind of two lemons into
a pan, add the strained juice,8 oz. sugar,3 gills
of rum, a pint of tea, and two bottles of hock.
Stir over the fire till hot but not boiling, and
strain and serve.
Wedding Punch.
Put a quart of champagne into a bowl, add
3slices of cucumber and 3sprigs of young mint,
a gill of Curasao, a bottle of claret, and castor
sugar to taste. Let the bowl stand in ice for
2 hours, and just before serving add a bottle
of iced soda water.
Yorkshire Punch.
Rub 10 oz. loaf sugar on to the rind of 3
lemons and 2 Seville oranges. Put them into
a bowl with the strained juice, half a pint of
hot calf's foot jelly, and a quart of boiling water.
Infuse by the side of the fire for 30 minutes,
then strain, add a pint of lemon shrub, and one
iind a half gills each of brandy and rum, and
serve hot.
Purl.
Heata pint of ale with sugar totaste,then add
a wineglassful of rum, brandy, or gin, or 2
wineglassfuls of bitters, and serve.
Quince Brandy.
Put a quart of fresh quince juice, a quart of
good brandy, 12 oz. crushed sugar candy, a
small piece of cinnamon, and 4 cloves into a
jar. Cover closely, and infuse for two months,
shaking the jar frequently,then filter and bottle.
Quince Liqueur.
Core and grate 12 lb. of ripe quinces, strew
12 oz. castor sugar over and leave for 24 hours,
then strain the juice through a jelly bag until
quite clear. Measure it, and to every pint of
juice allow 1 inch of stick cinnamon,6 oz. loaf
sugar, and a pint of whisky. Put into a jar,
cover closely, and infuse for 3 weeks, then filter
and store in airtight bottles.
Quince Ratalia.
Core and grate 2lb. of ripe quinces, and place
in a jar with a gallon of good brandy, 2lb. of