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other metal bow l, to become quite hot, and then put
into it
0
pint of good brandy.
1
do.
rum.
,%
lb. of lump sugar.
The j uice of a large lemon.
Set these a-light, and pour in the tea gradually, mixing
it f rom time to time with a ladle; it will remain burning
for some time, and is to be poured in that sta!te int o the
glasses ; in order to increase the fl avor, a few lumps of
sugar should be rubbed over the lemon peel. 'Fhis punch
may be made in a china bowl, but in that case the fl ames
go off more rapidly.
69. West Indian Punch
This punch is made the same as brandy punch, but to
each glass add a clove or n:vo of preserved ginge r, and a
little of the syrup.
70. Barbadoes Punch
To each glass of brandy punch, add a tablespoonful of
guava jelly.
71. Yorkshire Punch
Rub off the rind of three lemons on pieces of sugar,
put the suga r in a jug, and add to it the thin rind of one
lemon and an orange, and the juice of four oranges and
of ten lemons, with six glasses of dissolved calf's-foot
jelly. Pour two quarts of water over the whole, mixing
the materials well , then
~over
the jug, and keep
i~
on a
warm hearth for twenty mmutes. Then strain the mixture,
and add a pint of clarified syrup, half a pint each of rum
and brandy, and a bottle of good orange or lemon shrub.
25