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PUNCH
23
first
to
grate
off
the
yellow
rind
from
the
lemons,
then
to
carefully
remove
all
the
white
pith,
and,
'
to
make
assurance
double
sure,'
wash
the
skinned
fruit
in
clear
water,
after
which
press
out
the
juice
free
from
the
rind
of
the
fruit.
Strain
the
juice,
so
as
to
remove
all
the
seeds
or
pips
from
it
;
then
add
to
it
the
pine-apple
mixture.
It
must
be
then
very
well
frozen.
This
sherbet
being
very
rich
will
not
freeze
hard,
but
will
be
a
semi-ice.
>
Just
before
the
punch
is
to
be
served
add and
work
into
it
for
every
quart
of
the
ice
one
gill
of
old
Jamaica,
and
for
every
two
quarts
one
pint
of
the
best
champagne.
Never
use
the
wine
from
damaged
bottles
or
leaky
corks, as
it
will
be
sure
to
deprave,
and
perhaps
entirely
destroy,
your
punch.
After
you
have
well
incorporated
these
liquors
add
a
cream
or
meringue
mixture.
Punch
a
la
Romaine.
Choose
three
dozen
lemons
with very
smooth
though
not
tough
skins
;
peel
them
into
a
large
china
basin,
being
very
careful
that
there
be
none
of
the
white
on
the
yellow
rind
;
then
add
two
pounds
of
broken
lump
sugar
and
stir
all
together
with a
wooden
spoon
for
half
an
hour
to
extract
the
essential
oil.
Next
pour on
boiling
water
in
the
basin,
and
stir
till
the
sugar
is
dissolved.
Cut
and
squeeze
the
lemons,
strain
the
juice,
put
the
pips
into
a
separate
pan,
and
pour
boiling
water
on
them.
Next
throw
into
the
sherbet
one-half
the
lemon
juice,
and
as
soon
as
the pips
are
free
from
the
transparent
coating
strain
off
the
liquor
and
add
it
to
the
mixture.
Taste
it,
and
add
more
sugar
or
lemon
as
may
be
required.
For
every