1878 American and other drinks

PUNCH.

31

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APPLE PUNCH.

Place in a china bo'wl slices of apples and lemons alternately, each layer being thickly strewn with powdered sugar. Pour over the fruit, when the bowl is half filled, a bottle of claret; cover, and let it stand six hours; then pour it through a muslin bag and ser\'e immediately.

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ALE PUNCH.

A quart of Eurton ale; a glass of Neirsteiner wine; one wine glass of brandy; one of Cappilaire (see No. 46); the juice of n lemon; a roll of the peel pared thin; grated nutmeg on the top and a slice of toasted bread. CIDER PUNCH. /■ On the thin rind of a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg, and a bottle of cider. Mix it well, and if possible place it in ice. Add, before served, a glass of brandy and a few pieces of cucumber peel. NECTAR PUNCH. Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours; add two quarts of cold water with three quarts of rum (exclusive of the fonner pint and a half); also the juice of the lemons with two quarts of boiling milk and one grated nutmeg. Let it stand for twenty-four hours covered close. Add two potmds and a half of loaf sugar; then strain it through a flannel bag till quite fine, and bottle for use. It is fit for use as soon as bottled. 54 55