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72. Apple Punch
Lay in a china bowl pieces of apples and lemons alter–
nately:, each layer being thickly strewed with powdered
sugar. Pour over the fruit , when the bowl is half filled
a bottle of claret; cover, and let it stand six hours. Then
pour it through a muslin bag, and send it up immediately.
73. Ale Punch
A quart of mild ale, a glass of white wine, one of
brandy, one of capillaire, the juice of a lemon , a roll of
the peel paired thin , nutmeg grated on the top, and a bit
of toasted bread.
74. Cider Punch
On the thin rind of a half lemon pour half a pint of
sherry; add a quarter of a pound of sugar, the juice of a
lemon, a little grated nutmeg, and a bottle of cider; mix
it well, and, if possible, place it in ice. Add , before sent in,
a glass of brandy and a few pieces of cucumber i:ind.
75. Nectar Punch
Infuse the peel of fifteen lemons in a pint and a half of
rum for fort y-eight hours, add two quarts of cold water
with three pints of rum, exclusive of the pint and a half;
also the j u ice of the lemons, w ith two quarts
~f
boiling–
hot milk, and one grated nutmeg; pour the milk on the
above and let it stand twenty-four hours, covered close ;
add
t~o
pounds and a half of loaf-sugar; then strain it
through a fl annel bag till quite fine , and bottle it for use.
It is fit to use as soon as bottled.
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