73 / 96
PUNCH h Lh FORD.
Tea Punch.
(Use heated metal boml.)
71
Take >~ pint of good brandy.
Infuse the tea in the water. Wa r m a silver or other
metal bowl until qu it e hot ; p l ace i n i t t h e b r a n dy ,
rum, sugar, and the juice of the lemon. The oil of the
lemon peel should be first obtained by rubbing with a
fev lumps of the sugar. Se t t he contents of thebowl
on fire; and while Raming, pour in the tea gradually,
s tirring with t l ad le. I t wi ll c o n t i nue t o b u r n f o r
some tin>e, and should be ladled into glasses while in
that condition. A h e a ted metal bowl w i l l c a use the
punch to burn longer than if a china bowl is used.
$ pint of rum.
$ pound of loaf sugar, dissolved in water.
1 ounce of best green tea.
1 quart of boiling water.
1 large lemon.
Punch a la Ford.
(For bottling.)
=lbnanac.")
2 pounds of loaf-sugar.
1 pint of Cognac.
1 pint of old Jamaica rum.
(h recipe from Benson E. Hill, Esq.. author of"
The Epicere's
Take 3 dozen lemons..
T he lemons should have smooth r i nds. P ee l t h e
yellow rinds'o8'quite thin wit h a s h a r p k n i f e , place
t hem in an earthen vessel; add the sugar, and s t i r
thoroughly for nearly half an hour with a Hat piece of
wood, to extract the essential oil. P ou r boiling water
on, and stir until the sugar is completely dissolved.
Ha v e l o c R T o b a c e o a .
Retai l p rfce,sd;,1/-41/speiplug.