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Punches
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Stir to mix, then add a tablespoon of "gum," stirring again
while adding thinly shaved ice until the glass is half full;
then fresh milk, thoroughly stirred. Top with nutmeg
gratings and enjoy the drink.
MIXING A ROMAN PUNCH
Not to know how to mix a Roman Punch will prove a real
embarrassment to the hostess if her guests suggest such a
preference, so here's the formula;
FiU a tumbler half full of snowy ice and pour over it one
ounce of brandy,one and a half ounces of rum,a quite scant
ounce of Curacao,the strained juice of a half orange,a dash
of lemon juice, "gum" to suit taste, and stir thoroughly.
Garnish top with fruits or berries in season and drink with
straw or glass sippers.
MIXING AN ORANGEPUNCH
This Orange Punch really is dehcious. Slice five oranges
and cut into eighths. Put in porcelain pot, cover oranges
with one poimd sugar, and pour on two quarts of boiling
hot water. Let stand to steep for three-quarters of an hour.
Now strain into your punch bowl containing cracked ice and
add one pint of brandy, one pint of Jamaica nun, three-
quarters of a pint of Porter, an ounce of Arrack and two
ounces of Curacao or Maraschino cordial, as you prefer.
Stir till well chilled and serve in punch glasses.
MIXING A LEMON PUNCH
Follow the instructions for the Orange Punch above,
using five lemons instead of five oranges.
MIXING A ROCHESTERPUNCH
Get out your large punch bowl and surround with ice.
Have ingredients of the Rochester Punch well chilled before
mixing as follows: Four bottles of sparkling Catawba, two
bottles of Sauteme, four bottles of sparkling Isabelle, one
pint of Curacao,one pint of Maraschino cordial, all of which
mix thoroughly. Now garnish with strawberries at will,