1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

22

PUNOE JELLT.

lemoa jiiice was now thrown in ; and as soon as thc ker- nels free from their transparent coating, their liquoi •vas strainèd and added. Xhe slierbet was now tasted ; more acid or more sugar applied as required, and care takon not to render tliv lemonade too watery. "Ricli of tlie fruit, and pleiity of çweetness," was tlie generars maxim. Thc slierbet was then measured, and to every three quarts apint of Cognac brandy and a pint of old Jamaica rum were allotted, tho spirit being well stirred as poured in ; bottling imraodiately followed, and, when completed, tbe beverage was kept in a cold cellar, or tank, till required. At the general's table I bave frequently drunk punch thus made, more than six months old; and found it much iniijroved by time and a cool atmosphère. 27. Punch Jelly. Mîike a good bowl of punch, à, la Ford, already cle- scribed. To every pint of punch add an ounce and a half ofisinglass, dissolved in a quarter ofa pint ofwater (about half a turnblcr full); pour this into thc punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set. Orange, lemon, or calfs-foot jelly, not used at dinner, can be converted into punch jellyfor the evening, by fol- lowing the above directions, only taking care to omit a portion of the acid prescribcd in makiug the sherbet. TMs préparation is a very agreeable refreshment on a cold night, but should be used inmodération ; the strength of the punch is so artfully concealed by its admixturewith the gelatine, that many persons, particularly of the softer aex, havebeen terapted to partake so plentîfuUy of it as to render thein somewhat unlit for waltzing or quadrilling after supper.