1872 Cooling Cups and Dainty Drinks (Mixellany)

Pouches a la Bomaine. 221 J gill essence of Angelica, and 3 pints of good gin; J pint calves-foot jelly; sweeten to taste; dilute, when required for use, with liquor. Gin Punch a la Fuller. —Pint of Kentish cherry- juice, 1 drop essence of bitter almonds, 2 pints of good unsweetened gin; mix; sweeten to taste; add water or shaven ice if required. Whisky Punch a la Taylor. —The oleo-saceha- rum of 1 Seville or Mandarin orange, 1 tablespoonful of tamarinds, J pint of lemon-juice, and 1 pint of whisky; strain clear; add boiling water and sugar to taste. Whistcy Punch. —Juice and peel of 1 lemon in J pint of whisky, sweetened to taste; water ad libitum. Whisky Punch a la Barrett. —£ pint of whisky, teaspoonful of guava or apple jelly, J pint of boiling water. Ponche a la Romaine, a la Stewart. —Pint of orange-juice (sweetened), bottle of sparkling Moselle, J gill of rum, whites of 3 or 4 eggs, according to size, whisked into a stiff froth ; mix in freezing- pot, using the spatula well; when frozen, serve in coloured glasses. Ponche a la Romaine, a la Brunning. —Quart of lemon-water ice; add teaspoonful of essence of