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PUNCH
21
a
pint
of
curagoa,
and
two
grated
nutmegs,
and
stir
all
carefully
together.
When
thoroughly
mixed
pour
in
slowly
two
quarts of
boiling
milk.
Cover
up
the
basin
again,
and
let
it
stand
for
six
hours,
stirring
it
now
and
again.
Strain
three
times
carefully
through
a
jelly
bag,
bottle
at
once,
and
cork
safely.
Keep
this
for
a
month,
and
ice
before
serving.
Norfolk
Punch.
Take
the
rind
of
sixteen
fresh
lemons
and
the
same
number
of
Seville
oranges,
pare
them
thinly
and
free
from
white.
Put
them
into
an
earthen-
ware
jug
and
pour
over
two
quarts of
brandy,
and
let
them
soak
for
twenty-four
hours.
Strain
the
brandy,
and
mix
with
it
a
syrup
made
by
boiling
two
pounds
of
loaf
sugar
with
three
quarts
of
water
till
quite
clear.
The
syrup
must
be
cold
before
the
brandy
is
added.
Add
the
strained
and
filtered
juice
of
the
oranges
and
lemons,
and
put
the
liquor
into
a
clean
spirit
cask
;
let
it
remain
for
six
weeks
and
then
bottle.
Pony
Punch.
Take
a
teacupful
of
strong
green
tea,
rub
the
rind
of
a
fresh
lemon
upon
three
lumps
of
sugar
and
put
into
it
;
add
the
strained
juice
of
three
lemons,
a
teaspoonful
of
essence
of
cinnamon,
a
grate
of
nutmeg,
half
a
pound
of
sugar
dissolved
in
a
gill
of
water,
a
bottle
of
Chablis
made
hot,
a
gill
of
best
brandy,
the
same
of
liquid
sunshine
rum,
and
a wineglassful
of
sack.
Mix
thoroughly,
strain,
and
serve
hot.