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BERMUDA
MILK
PUNCH.
Chip
off
the
rind
of
eighteen
Lisbon
lemons.
Put
to
steep
in
one
quart
of
white
rum.
Cover,
the
vessel
closely
and
let
stand.
Second
day
squeeze
the
juice
of
the
eighteen
lemons
on
four
pounds
of
white
loaf
sugar.
Third
day,
mix
all
together
and
add
three
more
quarts
of
Jamaica
rum,
two
quarts
of
boiling
milk
and
five
quarts
of
boiling
water.
Stir
well,
cover
closely
and
allow
to
stand
until
next
day.
Strain
through
a
flannel
bag,
then
through
filtering
paper;
bottle,
corking
tightly,
and
keep
in
a
cool
place.
This
will
keep
years.
Frozen
it
makes
a
delightful
dinner
punch.