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TEA PUNCH FOR THE WINTER.
(Use a punch bowl.)
i pint of good brandy (Martell);
I pint of rum;
J pound of loaf sugar, dissolved in water with a
ladle;
1 ounce of best green tea;
1 quart of boiling water;
1 large lemon;
Infuse the tea in the water; warm a,silver or other
metal bowl until quite hot; place into it the brandy,
rum, sugar, and juice of the lemon.
The oil of the lemon peel should be first obtained
by rubbing with a few lumps of the sugar.
" Set the contents of the bowl on fire; and while flam
ing, pour in the tea gradually, stirring, with a ladle.
It will continue to burn for some time, and should
be ladled into glasses while in that condition. A heat-
edmetal bowl will cause the punch to burn longer than
if a china bowl is used.
This drink can be made to taste very palatabl?-
DUKE OP NORFOLK PUNCH.
(For a small party.)
3 quarts of brandy (Martell);
1 quart of sherry wine;
2 quarts of milk;
2 pounds of sugar;
1 lemon;
2 oranges;
Pare off the peel of the oranges and lemons very
thinly; put the peel and all the juice into a vessel
with a close-fitting lid. Pour on the brandy, wine,
and milk, then add the sugar, after having dissolved
it in sufficient water.
Mix well, and cover close for 24 hours; strain until
clear, and it is ready for serving.