1919 Home made beverages

Punches

b. — To 1 pt. heavy syrup add J^ pt. each of brandy and Jamaica rum; flavor with 2 teaspoonfuls of an extract prepared by macerating 2 oz. of ground nutmegs in 8 oz. of alcohol. The syrup is first to be poured into the glass in the proper quantity and ordinary cream syrup added before drawing the soda water. c. — Brandy, 4 vol.; Jamaica rum, 4 vol.; condensed milk, 1 vol.; syrup, 8 vol. d. — Rock-candy syrup, 2 pt.; brandy, 8 oz.; Jamaica rum, 6 oz.; cream, 1J^ pt. Norfolk French brandy, 20 qt.; yellow peels of 30 oranges and 30 lemons; infuse for 12 hours; add cold water, 30 qt.; lump sugar, 15 lb. ; and the juice of the oranges and lemons; mix well, strain through a hair sieve, add new milk, 2 qt., and in 6 weeks bottle. Keeps well. (Can be made on small scale.) Orgeat Punch Orgeat syrup, 12 dr.; brandy, 1 oz.; juice of 1 lemon.

Princes'

Put into a freezing can a bottle of sparkling champagne, 1 gill of maraschino, J^ pt. of strawberry syrup, the juice of 6 oranges, the yellow rind of 1 rubbed on sugar.

Raspberry

As Norfolk, but using raspberry juice or vinegar for oranges or lemons. Regent's Pare off the thin yellow rinds from 4 oranges and 4 lemons; express the juice from the same fruit and strain it; add to it the yellow rinds, with 2 sticks of cinnamon broken up, J^ doz. cloves and a dessertspoonful of vanilla sugar. Simmer these ingredients very slowly for J-£ hour in 1 qt. of simple syrup. Express the juice from 1^ doz. 219