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PUNCHES
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PUNCHES.
{See also page 89.)
It is necessary in making Punch to perfection that the
fragrant essence of the lemon should be extracted byrub
bing lumps ofsugar on the rind, thus breaking the tiny
vessels contaiiiing the essence and absorbing it. Also, in
making themixture sweet and strong, in using teainstead
and in thoroughly blending all the contents so
that the taste of neither shall predominate. Therein lies
a secret
only.tobe acquired by practice. In making
toddy, or hot punch, etc., it is preferable to put in the
spirits before the water, which need not be the case in
making cold punch, grog, etc. The proportions of spirit
and water, and the sweetness or acidity, are to some
extent points of taste or judgment. It is also important
that Summer Punches, if made for a party and likely to
stand any time, be kept properly cool. This canbe easily
done by placing the bowl containing the Punch inside a
large metal dish, completely filling the space between the
bowl and the dishwith shaved ice sprinkled with a little
rock salt to prevent it melting.
A la Ford.
Put into a bowl the rind of one lemon and a
tablespoonful of icing sugar; pour over these
half a pint of boiling water, and let it stand till
cold. Then add the juice of the lemon, one
' •
wineglassful of brandy, and the like quantity of
Jamaica rum. Ice well, and then serve in small
glasses.