237 / 258
Punches
Cream
Punch
Pare
off
the
rind
of
four
large
lemons,
and
steep
it
for
24
hours
in
1
qt.
brandy
or
rum;
then
mix
it
with
the
juice
of
the
lemons,
1J^
lb.
of
sugar,
3^
pt.
of
boiled
water,
and
about
2-3
of
a
can
of
evaporated
cream;
mix
well,
and
strain
the
whole
through
a
jelly
bag.
You
may
either
use
it
at
once,
or
make
a
large
quantity
and
bottle
it.
East
India
Punch
Brandy,
*4
P*m'
port
wine,
1
pt.;
syrup,
simple,
1
pt.;
lime-juice
syrup,
J^
pt.;
seltzer
water,
iced,
1
bottle;
arrack,
J^
gill;
lemons,
the
thinly
pared
rinds
of
2;
syringa,
2
or
3
sprigs;
crushed
ice,
1
breakfast-cupful;
sugar
to
taste.
Soak
the
lemon
rind
in
the
brandy
for
3
hours,
then
strain,
add
the
rest
of
the
ingredients,
and
serve.
Grin
Punch
1.
—
To
}/%
pt.
of
old
Holland
gin
add
1
gill
of
maraschino,
the
juice
of
2
lemons,
and
the
yellow
rind
of
1,
previously
infused
in
the
gin,
2
gills
of
simple
syrup
or
4
oz.
of pul-
verized
sugar,
and
1
qt.
of
seltzer
water.
Mix
well,
and
freeze
to
a
semi-solid.
2.
—
Lemon,
yellow
peel
and
juice
of
1;
gin,
%
pt.;
water,
\%
pt.;
sherry,
1
glassful.
Hot
Punch
Rum,
H
pt.;
brandy,
J-£
pt.;
sugar,
J*t
lb.;
1
large
lemon;
nutmeg,
J^
teaspoonful;
boiling
water,
1
pt.
Rub
the
sugar
over
the
lemon
until
it
has absorbed
all
the
yel-
low
part
of
the
skin;
then
put
the
sugar
into
a
punch
bowl;
add
the
lemon
juice
(free
from
pips),
and
mix
these
two
ingredients
well
together.
Pour
over
them
the
boiling
water,
stir
well
together,
add
the
rum,
brandy
and
nut-
meg,
mix
thoroughly,
and
the
punch
will
be
ready
to
serve. It
is
very
important
in
making
good
punch
that
all
the
ingredients
are
thoroughly
incorporated;
and
to
217