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What Shall We Drink?
milk, two teacups of "gum" and the juice of four lemons.
Stir thoroughly and strain through muslin into a punchbowl
of appropriate size containing cracked ice chunks. Stir
thoroughly to chill before serving. This mixture makesabout
twenty drinks, and should be served in thin goblets. Some
folks like a sprinkling of nutmeg.
If you prefer to use evaporated cream instead of the milk,
add to a half pint can of evaporated milk a pint and a half of
water, using as specified in the case of the mUk.
For an individual brandy punch, here's one easy to make
and—easy to drink. Into a thick glass pour one and a haK
ounces of brandy and add an equal portion of hot water.
Sweeten to taste with"gum"and top with a thin half slice of
lemon, drinking while hot. It's a nice "bracer" after your
guests are gone and you are fagged. Also excellent for colds.
HOTBRANDY RUM PUNCH
Another hot brandy punch in high favor is this one:
To one pint of brandy add one pint of rum and sweeten
with one teacup of "gum." Add juice of two lemons and
gratiags of the yellow rinds and about a teaspoonful of
grated nutmeg. Now pour into this mixture, stirring vigor
ously all the while,a quart of water as boiling hot as possible,
continuing the stirring until you are sure all ingredients have
been thoroughly mixed.
Now strain through muslin into your punchbowl, ready
for serving. This mixture makes about fifteen drinks. If you
have a cold,this will help you,mixing one individually.
GIN PUNCHES
And now,for a change,let us go to the gin punch,usually
made for small parties only, although there's no reason why
it cannot do service for larger groups as well.
To a quart and a pint of gin add about six ounces of
Sherry wine and three pints of water. Cut off the rinds of
two lemons and place the rind chips into the mixture. Now
squeeze the juice of the lemons into a separate container,