38 / 256
38
NECTAR PUNCH,
72. Apple Punch.
Lay in a cbina bowl slices of apples and lemons alter
nately, each layer being thickly strewed with powdered
sugar. Pour over the fruit, when the howl is halffilled, a
bottle of claret; cover, and let it stand six hours. Then
pour it through a muslin hag, and send it up immediately.
73. Ale Punch.
A quart of mild ale,a glass of white wine,one of brandy,
one of capillaire, the juice of a lemon, a roU of the peel
pared thin, nutmeg grated on the top, and a hit oftoasted
bread.
74. Cider Punch.
On the thin rind of half a lemon pour half a pint of
sherry; add a quarter of a pound of sugar, the juice of a
lemon, a little grated nutmeg, and a bottle of cider; mix
it well, and,if possible, place it in ice. Add,before sent
in, a glass of brandy, and a few pieces ofcucumber rind.
75. Nectar Punch.
Infuse the peel of fifteen lemons in a pint and a halfof
rum for forty-eight hours, add two quarts of cold water
with three pints of rum, exclusive of the pint and a half;
also the juice ofthe lemons, with two quarts of boiling-hot
milk,and one grated nutmeg; pour the milk on the above,
and let it stand twenty-four hours,covered close; add two
pounds and a half of loaf-sugar; then strain it through a
flannel bag till quite fine, and bottle it for use. It is fit to
use as soon as bottled.