227 / 308
PUNCHES.
227
389.
ftnotljer.
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.
ftnotfjer.
In
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.
JmlanJr
JflUk
|)itncl).
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.
ill
arm
Jffilk
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
all
over
a
slow
fire
to
foam,
and
fill
into
glasses.