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i8

DRINKS

A

LA

MODE

PUNCH,

Bal

Punch.

Devonshire

Recipe.

Take

one

bottle

of

whisky,

one

of

rum,

half

a

bottle

of

brandy,

a

quarter

of

a

bottle

of

port

wine,

three

pounds

of

sugar,

and

a

tumblerful

of

lemon

juice.

Mix

all

together

and

pour

on

this

a

kettleful

of

boiling

water.

Cambridge

Milk

Punch.

Take

two

quarts

of

milk,

and

put

into

it

the

thinly

pared

rind

of a

lemon,

with

half

a

pound

of

loaf

sugar.

Let

all

boil

slowly,

then

take

out

the

lemon-peel.

Draw

it

from

the

fire,

and

stir

in

quickly

a

couple

of

whisked

eggs

which

have

been

mixed

with

half

a

pint

of

cold

milk

and

strained

through

a

sieve

;

let

stand

by

side

of

fire.

After

these

are

mixed

the

milk

must

not

boil.

Add

gradually

a

pint

of

rum

and

half

a

pint

of

brandy

;

stir

the

punch

to

a

froth

and

serve

it

quickly

in

warm

glasses.

Champagne

Punch.

Pour

into

a

small

punch-bowl

a

bottle

of

cham-

pagne,

three

tablespoonfuls

of

sugar,

one

sliced