1864 Bar Tender's Guide price $2 00 by Jerry Thomas

36

priscn i. la romaine.

boiling water (soil water is best) tUl the whole is rather cool. When this mixture (which is now called the sher bet)is to your taste, take brandy and rum.in eqtial quanti ties, and put them to it, mixing the whole well together again. The quantity of liquor must be according to your taste; two good lemons are generally enough to makefour quarts of punch,including a quart of liquor, with half a pound of sugar ,• but this depends much on taste, and on the strength of the spirit. As the pulp is disagreeable to some persons,the sherbet may be strained before the liquor is put in. Sojne strain the lemon before they put it to the sugar, which is im proper,as, when the pulp and sugar are well mixed togeth er, it adds much to the richness of the punch. When only rum is used, about halfa pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavor. Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into a froth. Put the bowl with the mixture into an ice pail, let itfreeze a little, then stir briskly into it a bottle of wine and a bottle ofrum. For another method of making this punch, see recipe iN'o. 296 in Mamialfor the Manufacture of Cordials^ etc iu the latter part of this work. 68. Tea Punch. Make an infusion of the best green tea, an ounce to a r 67. Bunch a la Romaine. (For II party of fifteen.)