35 / 256
T'
DNCLE TOBY PUNCH.
35
and stir well together. Pour in two quarts of water boil
ing hot, and set thejug upon the hob for twenty minutes.
Strain the liquor through a fine sieve into a large bowl;
pour in a bottle of capiUaire,* half a pint of sherry,a pint
of Cognac brandy,a pint of old Jamaica rum,and a quart
of orange shrub; stir well as you jjour in the spirit. If
you find it requires more sweetness,add sugar to your
taste.
64. Uncle Toby Punch.
(Engllali.)
Take two large fresh lemons with rough skins, quite
ripe, and some large lumps of double-refined sugar. Rub
the sugar over the lemons till it has absorbed all the yellow
part of the skins. Then put into the bowl these lumps,
and as much more as the juice of the lemons may be sup
posed to require; for no certain weight can be mentioned,
as the acidity of a lemon cannot be known till tried, and
therefore this must be determined by the taste. Then
squeeze the lemon juice upon the sugar; and,with a bruiser
press the sugar and the juice particularly welltogether,for
a great deal of the richness and fine flavor of the punch
depends on this rubbing and mixing process being
thoroughly performed. Then mix this up very well with
* 65. CapiUaire.—Put a wiuo-glass of Cura^oa into a pint of clarified
syrup, shako them well together, and pour it into the proper sized
bottles. A tea-spoonful in a glass of fair water makes a pleasant eau
Sucre, see No. 346 '^Manualfor the Manufacture of Cordials, etc.," at the
end of this book.
66. Another recipefor making CapiUaire.—To one gallon of water add
twenty-eight pounds of loaf-sugar; put both over the fire to simmer;
when milk-warm add the whites of four or five eggs, well beaten; as
these simmer with the syrup, skim it well; then pour it off, and flavor
it with orange-flower water or bitter almonds, whichever you prefer.