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PUNCH A LA POBD,
(For bottling.)
3 dozen lemons;
1 pint cognac (Martell);
2 pounds of loaf sugar:
1 pint of Jamaica rum;
The lemons should have smooth rinds;
Peel the yellow rinds off quite thin with a sharp
knife, place them in an earthen vessel; add the sugar
and stir thoroughly for neary half an hour with a flat
piece of wood to extract the essential oil. Pour on
boiling water, and stir until the sugar is completely
dissolved.
Cut and squeeze the lemon, straining the juice
from the pits. Place the pits in a jug and pour boil
ing water upon them to obtain the mucilage in which
they are enveloped. Pour ^ of the lemon juice into the
syrup, strain the water from the pits, and add it also
to the syrup, taking care that tbe syrup is not too
watery.
Next, add more sugar or lemon juice, to make the
mixture according to taste.
Lastly, add and stir in the above amount of spirits
into every 3 quarts of lemonade, and bottle.
This punch improves by age, if kept in a cool cellar.
ENGLISH BISHOP.
(Use a small punch bowl to make one quart.)
1 quart of port wine;
1 orange (stuck pretty well with cloves, the quanti
ty being a matter of taste);
Roast the orange before a fire, and when sufficiently
brown, cut in quarters, and pour over it a quart of
port wine (previously made hot). Add sugar to taste,
and let the mixture simmer over the fire for half an
hour.