1869 Cooling Cups and Dainty drinks by William Terrington

214

Tea Punch.

; when required for use, it should be iced

and bottle

20 minutes before drinking. Cambridge Milk Punch . — Boil in 2 quarts of new milk 1 dozen bruised bitter almonds, and paring of 2 lemons, and |lb. loaf-sugar ; when well flavoured, strain clear and keep warm ; stir in the well- whisked whites of 3 eggs, which have been mixed with a little cold milk ; while still stirring, add J pint of rum and 1 pint of brandy ; mull the punch to a froth, and serve immediately in glasses. Milk Punch for Immediate Use. — pint strained lemon-juice, 3 drops essence of lemon, 1 gill of ginger syrup, 1 gill of real (or mock) arrack; lj pint of brandy, ^ pint of rum, lib. of loaf- sugar ; dissolve the essence in the spirits ; mix to- gether ; add b pint boiling water ; in a quarter of an hour add 3 pints of boiled milk ; strain through a tammy ; add £ oz. of isinglass ; when clarified, serve. G. M. Gurton’s Punch . — 4 pint of rum, 4 pint of sherry, b pint of brown brandy, 1 gill of Curagoa, 1 pint of lime-juice, 1 gill of ginger syrup; mix together, and add to 3 pints of an infusion of weak green tea ; sweeten to taste ; mix well. This can be used either as a hot or iced drink ; if iced, use more liquor, from 4 to 5 pints.