1881 American and Other Drinks (second edition) Hard cover by Leo Engel

PUNCH.

52

APPLE PUNCH.

Place in a china bowl 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. serve immediately.

53

ALE PUNCPI.

A quart of Burton ale; a glass of Neirsteiner wine; one wine glass of brandy; one of Cappilaire (see No. 46); the juice of a. lemon; a roll of the peel pared thin; grated nutmeg on the top-- and a slice of toasted bread.

54

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 peek 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 quaits ofrum (exclusive of the former 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 pounds n 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. 55

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