1869 Cooling Cups and Dainty drinks by William Terrington

200

Fundi.

— iu fact, in every-

predominates. For making punch — the peel should be cut very thin, by reason that the flavour and scent, which constitute its most valuable properties, reside in minute cells, close to the surface of the fruit, so, by slicing it very thin, the whole of the minute receptacles are cut through, and double the quantity of the oil is obtained ; or the outer rind may be rubbed with a lump of sugar, which, as it breaks the delicate vessels, absorbs the ambrosial essence. To make the sugared essence (or oleo-saccharum), either pursue the above method, and as the sugar is im- pregnated with the essence, scrape it off with a knife from the lump, or peel some lemons very thin, and pound the peel into a stiff dry paste in a marble mortar, with sufficient sugar, and pre- serve it for use, closely pressed in a tightly covered Orange and lemon juice are best strained clear from pip or pulp ; it can be brought quite clear by filtering it through washed sand. To preserve the juice for a time, a little spirit must be added. To economize juice, diluted citric acid is generally used. I A decoction of tea, especially a mixture of green ' and Pekoe, is preferred to water for the liquor of thing in which lemons are used jar.

punch.

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