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214
Tea
Punch.
and
bottle
;
when
required
for
use,
it
should
be
iced
20
minutes
before
drinking.
Cambridge
Milk
Punch
.
—
Boil
in
2
quarts
of
new
milk
1
dozen
bruised
bitter
almonds,
and
paring
of
2
lemons,
and
|lb.
loaf-sugar
;
when
well
flavoured,
strain
clear
and
keep
warm
;
stir
in
the
well-
whisked
whites
of 3
eggs,
which
have been
mixed
with
a
little
cold
milk
;
while
still
stirring,
add
J
pint
of
rum
and
1
pint
of
brandy
;
mull
the
punch
to
a
froth,
and
serve
immediately
in
glasses.
Milk
Punch
for
Immediate
Use.
—
pint
strained
lemon-juice, 3
drops
essence
of
lemon,
1
gill
of
ginger
syrup,
1
gill
of
real (or
mock)
arrack;
lj
pint
of
brandy,
^
pint
of
rum,
lib.
of
loaf-
sugar
;
dissolve
the
essence
in
the
spirits
;
mix
to-
gether
;
add
b pint
boiling
water
;
in
a
quarter
of
an
hour
add
3
pints
of
boiled
milk
;
strain
through
a
tammy
;
add
£
oz.
of
isinglass
;
when
clarified,
serve.
G.
M.
Gurton’s
Punch
.
—
4
pint
of
rum,
4
pint
of
sherry,
b
pint
of
brown
brandy,
1
gill
of
Curagoa,
1
pint
of
lime-juice,
1
gill
of
ginger
syrup;
mix
together,
and
add
to
3
pints
of
an
infusion
of
weak
green
tea
;
sweeten
to
taste
;
mix
well.
This
can
be
used
either
as
a
hot
or
iced
drink
;
if
iced,
use
more
liquor,
from
4
to
5
pints.