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Milk Punch.
Use large bar glass.
Three-quarters tablespoonful powdered
sugar
One-third glass fine ice.
One wine-glass brandy.
One-half wine-glass rum.
Fill with pure milk, shake well, strain in
fancy bar glass, and serve after grating nut
meg on top.
Note.—For a cheaper milk punch use whis
key instead of brandy.
Santa Cruz Rum Punch.
Use large bar glass.
One tablespoonful powdered white sugar,
dissolved in a little water.
One wine-glass Santa Cruz rum.
One-quarter wine-glass Jamaica rum.
Two or three dashes lemon juice.
One slice of orange (cut in quarters).
Fill the tumbler with shaved ice, shake well,
and dress the top with sliced lime and ber
ries in season. Serve with a straw.
Port Wine Punch.
Use large bar glass.
Fill with ice.
One egg.
One teaspoonful of sugar.
Three dashes wintergreen.
One glass port wine.
Fill with milk.
Shake well and serve as you would a milk
punch.
Hot Milk Punch.
Use large bar glass.
Make same as ordinary milk punch, but use
hot.
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