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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