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PUNCU A. LA EOMAINE.
boiling -water (soft water is best) till the -whole is rather
cool. When this mixture(which is now called the sher
bet)is to your taste, take brandy and rum in equal quanti
ties, and put them to it, mixing the whole well together
again. The quantity of liquor must be according to your
taste; two good lemons are generally enough to makefour
quarts of punch,including a quart of liquor, with half a
pound of sugar; but this depends much on taste, and on
the strength of the spirit.
As the pulp is disagreeable to some persons,the sherbet
may be strained before the liquor is put in. Some strain
the lemon before they put it to- the sugar, which is im
proper,as, when the pulp and sugar are well mixed togeth
er, it adds much to the richness of the punch.
When only rum is used, about half a pint of jjorter will
soften the punch; and even when both rum and brandy
are used, the porter gives a richness, and to some a very
pleasant flavor.
67. Bunch a la Homaine.
(For a party of fifteen.)
Take the juice of ten lemons and two sweet oranges,
dissolve in it two pounds of powdered sugar, and add the
thin rind of an orange, run this through a sieve, and stir
in by degrees the whites of ten eggs, beaten into a froth.
Put the bowl with the mixture into an ice pail,let it freeze
a little, then stir briskly into it a bottle of wine and a
bottle ofrum. For another method of making this punch,
see recipe No.296 in '^T/ie Manualfor the Manufacture
of Cordials^ etc.f in the latter part of this work.
68. Tea Punch.
Make an infusion of the best green tea, an ounce to a