1869 Cooling Cups and Dainty drinks by William Terrington

21G

Punch.

; let it steep undisturbed for two days ;

pitcher

boil

add this to the other ingre-

2 quarts pure milk ;

mix thoroughly ;

in an hour afterwards

dients

;

filter the punch through a clean tammy bag ; when filtered, bottle off the punch, and cork down tight keep the bottles in a good cellar. This is a truly excellent punch, but it should be iced for use. Billy Dawson’s Punch. — Steep the thin paring of 1 lemon in ] gill of rum, 1 gill of brandy, ^ gill of arrack, ^ gill of brown stout ; strain, and sweeten to taste ; add 1 pint boiling water, with a little lemon-juice. Trinidad Punch. — In 1 pint of rum digest 1 oz. chocolate, I stick vanilla; when well incor- porated, strain ; add 2 pints cocoa-nut milk. This punch can be used either as a cool cup, with ice, — Wine-glass of peach brandy, wine-glass of arrack, peel and juice of 1 lemon, wine-glass of rum ; sugar to taste ; quart of shaven — Pint of sherry, h pint of mock arrack, a little essence of lemon, rubbed on sugar ; add as much water, or weak tea, as desired ; sweeten to taste. Roderick Random, or Bumbo Punch. — Grate a or hot. Mississippi Punch. ice. Vciuxhall Souvenir Punch.