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S6
What Shall We Drink?
add two ounces of brandy, an ounce of rum and a half tea
spoon of strained lemon juice. Sweeten to taste and stir
vigorously with spoon. Now fill glass with finely shaved
ice, decorate with fruits in season and imbibe through straw
or glass sippers.
MAKING A NECTAR PUNCH
The Nectar Punch requires more than ordinary time and
care in preparing,but it's worth it! Cut off peels(yellow part
only) of a dozen lemons and steep in porcelain pot for two
full days in five piuts of rum. Then add two quarts of
chilled water or carbonated water if you fike,and the strained
juice of the lemons. Now pour in two quarts of boihng hot
milk,stirring vigorously as you now sift into the mixture one
finely grated nutmeg. Cover the pot closely and let stand
for twenty-four hours. Then stir in not quite three pounds
of granulated sugar,strain through musfin,into punch bowl,
ready for use, or bottle if you wish it later. Enough here for
30 to 40 drinks.
MIXING A PUNCHIMPERIAL
The Punch Imperial is defightful. Let's make enough for
a nineteenth hole quartet after a warm round of golf.
Have the steward produce pronto a large pitcher and four
high slender goblets. The pitcher should have a generous
supply of cracked ice to chill one bottle of Claret and a quart
bottle of seltzer or carbonated water; four pinches of pow
dered nutmeg, two ounces of Maraschino cordial, a few
thinly sliced sfivers of cucumber rind,"gum" to suit taste,
and a dash of Arrack for good measure. Stir thoroughly and
serve. You'll feel hke another round—of golf, perhaps!
MAKING AN OLD-FASHIONED MILKPUNCH
The Old-Fashioned Milk Punch certainly will renew its
popularity in the post-Prohibition era. You must know how
to make it,so here's the little secret:Into a large goblet pour
an ounce and a half of brandy and the same amount of rum.