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PUNCH JELLY.
Cut and squeeze the lemons, straining the juice from
the pips. P l ace the pips in a j u g a n d ' pou r bo i l ing
water upon them to obtain the mucilage in which they
are enveloped.
Pour one-half of the l emon j u ice znto the s y r up ,
strain the water from the pips, and add. it also to the
syrup, taking care also that the syrup is not too watery.
Next, add more sugar or more lemon juice, to make the
mixture according to the taste. L a s t l y ad d and st i r
in the above amount of spirits to every t h r ee quarts
of the lemonad'e, and bottle.
This punch improves by age if kept in a cool cellar.
Punch Jelly.
Take 1 quart of Punch a la Ford.
3 ounces of isinglass.
> pint of water.
Dissolve the isinglass in the wa t er, boiling ; add it
while hot t o t h e p u n ch, and t hen pou r i n t o j e l l y –
moulds, taking care they ar e not di sturbed uptil the
jelly is completely set.
In a s imi lar manner, orange, lemon, or calf's-foot
jelly can be converted into punch jelly, by using Punch
a la Ford, prepared with less lemon juice.
Punch Jelly i s a v e r y i n s i nua t ing and deceptive
refreshment, because its strength i s no t app r eciated.
when partaking of it, and it must therefore be indulged
in with becoming moderation.
J
Ha ~ e l o c R
To b a e o o s . .
Dark a nd
Aromatic.