1919 Home made beverages

Punches

Cream Punch Pare off the rind of four large lemons, and steep it for 24 hours in 1 qt. brandy or rum; then mix it with the juice of the lemons, 1J^ lb. of sugar, 3^ pt. of boiled water, and about 2-3 of a can of evaporated cream; mix well, and strain the whole through a jelly bag. You may either use it at once, or make a large quantity and bottle it. East India Punch Brandy, *4 P*m' port wine, 1 pt.; syrup, simple, 1 pt.; lime-juice syrup, J^ pt.; seltzer water, iced, 1 bottle; arrack, J^ gill; lemons, the thinly pared rinds of 2; syringa, 2 or 3 sprigs; crushed ice, 1 breakfast-cupful; sugar to taste. Soak the lemon rind in the brandy for 3 hours, then strain, add the rest of the ingredients, and serve. 1. — To }/% pt. of old Holland gin add 1 gill of maraschino, the juice of 2 lemons, and the yellow rind of 1, previously infused in the gin, 2 gills of simple syrup or 4 oz. of pul- verized sugar, and 1 qt. of seltzer water. Mix well, and freeze to a semi-solid. 2. — Lemon, yellow peel and juice of 1; gin, % pt.; water, \% pt.; sherry, 1 glassful. Hot Punch Rum, H pt.; brandy, J-£ pt.; sugar, J*t lb.; 1 large lemon; nutmeg, J^ teaspoonful; boiling water, 1 pt. Rub the sugar over the lemon until it has absorbed all the yel- low part of the skin; then put the sugar into a punch bowl; add the lemon juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy and nut- meg, mix thoroughly, and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and to 217 Grin Punch