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Drinks
—
Old
and
New
and
then
pour
the
resultant
to
and
from
another
jug
for
some
minutes
in
such
a
way
as
to
froth
the
mixture
fully.
1
/
Mulled
Claret,
—
Put
half
a
pint
of
claret
into
a
saucepan
with
a
little
water,
six
or
eight
cloves,
and
a
piece
of
cinnamon.
Make
it
boiling
hot.
Grate
a
little
nutmeg
and
a
little
ground
ginger
very
finely
into
a
jug,
pour
the
claret
in,
and
add
a
lump
of
sugar
which
has
been
well
rubbed
on
the
rind
of
a
lemon.
—
/.
R,
To
make
Hot
Milk
PuncJu
—
Dissolve
half
a
pound
of
sugar
in
a
quart
of
boiling
milk.
Add
half
a
bottle
of
brandy
and
a
quarter
of
a
bottle
of
rum,
grating
a
little
nutmeg
over
the
surface,
and
adding
the
thin
outer
rind
and
juice
of
four
lemons.
To
make
Milk
Punch
for
Bottling,
—
Place
the
thin
outer
peel
and
the
juice
of
three
Seville
oranges
and
three
lemons,
with
half
a
nutmeg
grated,
in
a
bottle
with
a pint
of
brandy,
and
leave
it
to
stand
for
a
few
days.
Then
add
a
quart
of
brandy,
a
pint
of
rum,
a
pound
of
sugar,
and
three
pints
of
water.
Add
a
quart
of
boiling
milk,
and
stir
thoroughly.
Let
the
mixture
stand
for
twenty-four
hours,
and
then
strain
through
muslin,
and
bottle.
^
To
make
Hot
English
Punch,
—
Rub
twelve
or
more
lumps
of
sugar
over
the
rind
of
four
lemons
until
the
yellow
part
has
been
removed.
Throw
the
sugar
into
the
jug
or
bowl,
and
make
up
the
weight
of
sugar
to
a
pound.
Add
the
juice
of
the
lemons and
two
quarts
of
boiling
water,
and
stir
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