1872 Cooling Cups and Dainty Drinks (Mixellany)

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 Jib. 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 £ pint of rum and 1 pint of brandy; mull the punch to a froth, and serve immediately in glasses. Milk Punch for Immediate Use. —J pint strained lemon-juice, 3 drops essence of lemon, 1 gill of ginger syrup, 1 gill of real (or mock) arrack; 1^ pint of brandy, ^ pint of rum, lib. of loaf- sugar ; dissolve the essence in the spirits ; mix to- gether ; add J pint boiling water ; in a quarter of an hour add 3 pints of boiled milk ; strain through a tammy; add J oz. of isinglass ; when clarified, serve. G. M. Gurton's Punch —J pint of rum, |- pint of sherry, J 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.