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14
MILK PUNCH.
"Varm two quarts of water and one of
new milk, then mix them well together,
and sweeten it with a s ufficient quan–
tity of loaf sugar. nub a few knobs of loaf
s ugar on the peeling of a lemon ; put thern
into a jug with th e above, and pour into it
gradually half a.
pi~t
of
lemo~
juice, stirring
th e mixture a s
1t 1s
poured
in.
Then add
one quart of white brandy. Strain it through
a flannel bag or a fin e hair sieve. Bottle it
, off, and if placed in a cool cellar it will
keep ten days or a fortnight. Jellies are
sometimes used in making this Puncli b
' Ut
they are not necessary, as the milk will suf_
ficiently temper the acrimony of the lemon
juice.
OXFORD MILK PUNCH.
Dissolve two pounds and a half of doubl e
refined sugar in one gallon of cold sprino·
water; acid to it a quarter of a pint
0
~·
orange flower water, th e juice of twenty