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72. Apple Punch.
Lay in a china bowlpieces of apples andlemons alter
nately, each layer being thickly strewed with powdered
sugar, Pour over the fruit, when the bowl is half filled,
a bottle of claret; cover, and let it stand six hours.
Then pour it through a-muslin bag,, and send it up im
mediately.
73. Ale Punch.
A quart of mild ale, a glass of white wine, one of
brandy, one of capillaire, the juice of a lemon, a roll of
the peel paired thin, nutmeg grated on the top, and a
bit of toasted bread-
74, Cider Punch.
On the thin rind of a half lemon pour half a pint of
sherry • add a quarter of a pound of sugar, the juice of
a lemon, a litle grated nutmeg, and a bottle of cider;
mix it well, and, if possible, place it in ice. Add, be
fore sent in, a glass of brandy_ and a few pieces of
cucumber rind.
75. Nectar Punch.
Infuse the peel of fifteen lemons in a pint and half of
rum for forty-eight hours, add two quarts of cold water
with three pints of rum, exclusive of the pint and a half;
also the juice of the lemons, with two quarts of boilmg-
hot milk, and one grated nutmeg; pour the milk on the
above, and let it stand twenty-four hours, covered close;
add two pounds and a half of loaf-sugar ; then strain it
through a-flannel bag till quite fine, and bottle it for
use. It is fit to use as soon as bottled.
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