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56
PU-XCn
A
LA
liOMAiNE.
boiling
water
(sofl
water
is
best)
till
the
whole
is
ratnei
cool.
When
this
mixture
(which
is
now
called
the
sher
bet)
is
to
your
taste,
take
brandy
and
I'uni
in
equal
quanti-
ties,
and
put
them
to
it,
mixing
the
whole
well
together
again.
The
quantity
of
liquor
must
be
according
to
your
taste
;
two
good
lemons
are
generally
enough
to
make
four
quarts
of
punch,
including
a
quart
of
liquor,
with
half
a
pound
of
sugar
;
but
this
depends
much
on
taste,
and
on
the
strength
of
the
spirit.
As
the
pulp
is
disagreeable
to
some
persons,
the
sherbet
may
be
strained
before
the
liquor
is
put
in.
Some
strain
the
lemon
before
they put
it
to
the
sugar,
which
is
im-
proper,
as,
when
the
pulp
and
sugar
are
well
mixed
togeth-
er,
it
adds
much
to
the
richness
of
the
punch.
When
only
rum
is
used,
about
half
a
pint
of
porter
will
soften
the
punch
;
and
even
when
both
rum
and
brandy
are
used,
the
porter
gives
a
richness,
and
to
some
a
very
})leasant
flavor.
67.
Punch
a
la
Romaine.
(For
a party
dftecn.)
Take
the
juice
of
ten
lemons
and
two
sweet
oranges,
dissolve
in
it
two
pounds
of
powdered
sugar,
and
add
the
thin
rind
of
an
orange,
run
this
through
a
sieve,
and
stir
in
by
degrees
the
whites
of
ten
eggs,
beaten
into
a
froth.
Put
the
bowl
with
the
mixture
into
an
ice
pail,
let
it
freeze
a
little,
then
stir
briskly
into
it
a
bottle
of
wine
and
a
bottle
of
rum.
For
another
method
of
making
this
punch,
see recipe
Xo.
290
in
"77^e
Mamial
for
the
Manvfacture
of
Cordials^
etc
,"
in
the
latter
part
of
this;
X'ork.
68.
Tea
Punch.
Make
an
infusion
of
the
best
green
tea,
an
ounce
to
a