1919 Home made beverages

Punches

shaved ice, shake well, and dress the top with berries in season; sip through a straw. 3. — Take 3 doz. lemons, chip off the yellow rinds, tak- ing care that none of the white underlying pith is taken, as that would make the punch bitter, whereas the yellow portion of the rinds is that in which the flavor resides, and in which the cells are placed containing the essential oil. Put this yellow rind into a punch bowl, add to it 2 lb. of lump sugar, stir the sugar and peel together with a wooden spoon or spatula for nearly half an hour, thereby extracting a greater quantity of the essential oil. Now add boiling water, and stir until the sugar is completely dissolved. Squeeze and strain the juice from, the lemons and add it to the mixture; stir together and taste it; add more acid or more sugar, as required, and take care not to render it too watery. "Rich of the fruit and plenty of sweetness," is the maxim. Now measure the sherbet, and to every 3 qt. add 1 pt. of cognac brandy and 1 pt. of old Jamaica rum, the spirit being well stirred as poured in. This punch may be bottled, and kept in a cold cellar; it will be found to improve with age. Fill a 12-oz. glass with crushed ice, draw coarse stream to fill glass. Decorate with slice each of pineapple and orange. Serve with straws. Catawba Lemon syrup, 1 oz.; juice of half a lemon; Catawba wine, 2 oz.; shaved ice, ji glassful. Mix in 14-oz. straight lemonade glass. Decorate with pineapple and cherries. Burgundy Burgundy wine, 2 oz. ; orange syrup, 1 oz.

Chatham Artillery Punch

New England rum, 1 qt.; whiskey,

Catawba wine, 1 gal.;

Cut up and add 6 pineapples, 12 oranges, and straw- and allow to stand or draw one night. When 215

1 qt.

berries q. s.,