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B ARTENDER' S GUIDE.
Punch
J e lly .
T ake one quart, of Punch a la F ord.
Thrco ouncr s of is inglass.
One-half pint, of wator.
43
Dissolve the Is ing lass in t ho wate r, boiling; add it
while hot to the punch, and Lhon po ur inlo je lly
mould ~.
taking care they aro n ot disLurbcd un t.il Lho jelly is com–
pletely set.
I n
1i
s imilar mannor,
<intng<',
lemon, o r calf's-foot, jolly
can bo converted inLo punch jolly by us ing Punch a Ju Ford,
prepared wllh less 10111011 j11ieP,
Punch jelly is
!L
very i11s i1111nling a nd dccC'plivo refresh–
ment, because it.s slronglh is not. apprcciatcu when pn.rtak–
lng of It, and it mus t. t.heL·eforn be indulgud in with becom–
ing moderation.
Orange Punch.
T ake three-quarter pint of rum .
Three-quarter pin t of brandy.
One-half pint of porte r.
Three und a. half pints of boiling water.
Thrne quarter pound of loaf s ugar.
Fou r oranges.
Infuse the peel of two and t.he juice o! fou r orangf's
with t h e sugar in tho wator for half an hou r; stra in and add
the porter, rum and brandy. Suga r may be added,
ir
it be
desired s weetm-. A liq ue ur g lass of Curaooa, Noynu, or
Maraschino is cons idornd un improvement.
I ns tead of us ing both rum and brandy, one and a half
pints of either alone will ans weL·.
This Is also a n exei>llont r eeipa for
LEMON PUNCH,
by
s ubstitutin€t lemons for
o rnn~os.