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Take 4z' pints of rum.
15 lemons.
ORANGE PUNCH.
Nectar Punch.
2 quarts of milk, boiling hot.
2 quarts of cold water.
2~ pounds of loaf-sugar.
1 nutmeg.
Cat ofFthe peel of the lemons very thin and i n f use
t hem for forty-eight hours wit h a p i n t and a half o f
the rum. A dd . to the i n f usion the water, the juice of
t he lemons, the milk, and the 'nutmeg grated ; l e t i t
all stand for t wen t y -four hou rs, covered close; then
add the sugar, strain through Rannel, and bottle for
use. It i s r eady to use at any time.
Orange Punch.
Take <3 pint of rum.
z3 pint of brandy.
~r pint of porter.
8> pints of boiling water.
z pound of loaf-sugar.
4 oranges.
Infuse the peel of two and the juice of four oranges
with the sugar, in the water for half an hour , s t r ain,
and add the porter, rum and b r andy.
Sugar may be
added, if i t b e d esired sweeter. A liqueur-glass of
Curac;oa, Noyeau, or Maraschino is considered an im–
provement.
Instead of using both rum and brandy, one-and-a–
half pints of either alone will answer.
This is also an excellent recipe for LEMON PUNCH by
substituting lernons for oranges.
Ma m e s l c o k T u t waa e u e
aetar l P ric'
e.Bd.',I/-8;I/Br' rrlng.