1869 Cooling Cups and Dainty drinks by William Terrington

210

Fundi.

In making hot punch, put the spirits in before the liquor, which is better “off the boil.” Punch is much improved by adding a very small quantity (which the size of the bowl will regulate) of flowers of benzoin ; it imparts the flavour of arrack to the punch. A piece of butter, about the size of a filbert nut, is used by many people to soften punch ; this size will be sufficient for a quart. Guava or apple jelly makes punch truly delicious. The following formula will give a good idea of the general method of preparing punch on a rather large scale : Begin by paring the rinds of 30 lemons very thin ; pound them in a mortar with sufficient sugar to form a dry stiff paste ; strain the juice collect the pips, which put in a saucepan, and pom- on them a pint of boiling water ; keep hot, so as to draw out the thick mucilaginous flavour ; mix together and strain clear, adding a little boiling water to the remains in the strainer ; when ready, taste the sherbet ; add more acid, or sugar, if re- quired, and the liquor (tea or water) ; to every quart of sherbet add £ pint of rum, and 1 pint of brandy. This punch, if not made too weak with liquor, will keep some time. It can also have whatever addi-