1876 Bar-Tender's Guide by Jerry Thomas

S6

PCXCH A LA EOJIAINE.

boiling water (soft water is best) till tbe whole is rataeJ cool. When this mixture(which is now called the sher bet)is to your taste, take brandy and rum in equal quanti ties, and put them to it, mixing the whole well together again. The quantity of liquor must be according to your taste; two good lemons are generally enough to make four quarts of punch,including a quart of hquor, with half a pound of sugar; but this depends much on taste, and on the strength of the spirit. As the pulj) is disagreeable to some persons,the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is im proper,as, when the pulp and sugar arc well mixed togeth er, it adds much to the richness of the punch. When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavor. Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into a froth. Put the bowl with the mixture into an ice pail,let it freeze a little, then stir briskly into it a bottle of wine and a bottle ofrum. Por another method of making this punch, see recipe No.296 in "77ie Manualfor the Manufacture of Cordials, etc in the latter part of this york. , 67. Punch a la Romaine. (For ft parlj dftecn.)

68. Tea Punch. Make an infusion of the best green tea, an ounce to a