1872 Cooling Cups and Dainty Drinks (Mixellany)

210 Punch. 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 pour 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-