1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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NECTAR PUNCH,

72. Apple Punch.

Lay in a cbina bowl slices of apples and lemons alter nately, each layer being thickly strewed with powdered sugar. Pour over the fruit, when the howl is halffilled, a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin hag, and send it up immediately.

73. Ale Punch.

A quart of mild ale,a glass of white wine,one of brandy, one of capillaire, the juice of a lemon, a roU of the peel pared thin, nutmeg grated on the top, and a hit oftoasted bread.

74. Cider Punch.

On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg, and a bottle of cider; mix it well, and,if possible, place it in ice. Add,before sent in, a glass of brandy, and a few pieces ofcucumber rind.

75. Nectar Punch.

Infuse the peel of fifteen lemons in a pint and a halfof rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the juice ofthe lemons, with two quarts of boiling-hot milk,and one grated nutmeg; pour the milk on the above, and let it stand twenty-four hours,covered close; add two pounds and a half of loaf-sugar; then strain it through a flannel bag till quite fine, and bottle it for use. It is fit to use as soon as bottled.