1896 Fancy Drinks and Popular Beverages by the Only William

120

PUNCHES.

389.

'.2lnotl)et'.

Rub the peel of two lemons on one and a half pounds of lump–

sugar; put this in a tureen; add gradually the juice of the two

lemons, a quart of hot milk, one quart of hot water, some pieces

of vanilla, cut into small pieces, a little grated nutmeg, and a

bottle of good arrack, and let the well-covered tureen stand over

night. The following morning you filter the thick fluid through

a flannel bag, until it gets clear; fill into bottles, and serve the

punch cold; it may be kept as long as you please.

390.

'.2lnoilJtT.

a bottle of fine rum put the thinly peeled rind of three

oranges and three lemons; cork the bottle well, and let the bot–

tle stand two days. After this rub the rind of six lemons on two

pounds of loaf-sugar, squeeze their juice and that of the for–

merly peeled lemons and oranges over the sugar; add two quarts

of boiling water, one and a half quarts of boiling milk, and half

a teaspoonful of grated nutmeg, and mix all well until the sugar

is dissolved. Now add the rum; strain the punch until it is per–

fectly clear; fill into bottles, and cork them very well.

Such a milk-punch is a beverage refreshing and harmless,

which, in summer especially, for excursions, picnics, etc., can–

not be too highly appreciated.

391.

Jfinlanll-

Jllilk

lPnnclJ.

This punch is prepared like our first "English Milk Punch;"

only take Santa Cruz rum instead of Jamaica rum, and leave the

nutmeg out.

392. il1arm Jllilk

lPunclJ;

A quart of fresh milk is slowly heated to boiling with the thin

peel of a small lemon; then strain the milk, beat it with the yolks

of four eggs, stirred up beforehand in cold milk; add a wineglass–

ful of brandy, and two wineglassfuls of rum; beat

over a slqw

fire to

foam,

and fill into

glass~!:i.