210 / 244
210
Fundi.
In
making
hot
punch,
put
the
spirits
in
before
the
liquor,
which
is
better
“off
the
boil.”
Punch
is
much
improved
by
adding
a very
small
quantity
(which
the
size
of
the
bowl
will
regulate)
of
flowers
of
benzoin
;
it
imparts
the
flavour
of
arrack
to
the
punch.
A
piece
of
butter,
about
the
size
of
a
filbert
nut,
is
used
by
many
people
to
soften
punch
;
this
size
will
be
sufficient
for
a
quart.
Guava
or
apple
jelly
makes
punch
truly
delicious.
The
following
formula
will
give
a
good
idea
of
the
general
method
of
preparing
punch
on
a
rather
large
scale
:
Begin
by
paring
the
rinds
of
30
lemons
very
thin
;
pound
them
in
a
mortar
with
sufficient
sugar
to
form
a
dry
stiff
paste
;
strain
the
juice
collect
the
pips,
which
put
in
a
saucepan,
and
pom-
on
them
a
pint
of
boiling
water
;
keep
hot,
so
as
to
draw
out
the
thick
mucilaginous
flavour
;
mix
together
and
strain
clear,
adding
a
little
boiling
water
to
the
remains
in
the
strainer
;
when
ready,
taste
the
sherbet
;
add
more
acid,
or
sugar,
if
re-
quired,
and
the
liquor
(tea
or
water)
;
to
every
quart
of
sherbet
add
£
pint
of
rum,
and
1
pint
of
brandy.
This
punch,
if
not
made
too
weak
with
liquor,
will
keep
some
time.
It
can
also
have
whatever
addi-