1887 The bar-tender's guide

TEA PU1STCH,

89

1 quart of milk. V/i pound of sugar. 6 lemons. 3 oranges. Pare off the peel of the oranges and lemons very thin ; put the peel and all the juice into a vessel with a close-fitting lid. Pour on the brandy, wine, and milk, and add the sugar ^fter having dissolved it in sufficient water. Mix well, and cover close for twenty- four hours. Strain until clear, and bottle.

Tea Punch.

(Use heated metal bowl.)

Take % pint of good brandy. % pint of rum.

% pound of loaf-sugar, dissolved in water. 1 ounce of best green tea. 1 quart of boiling water. 1 large lemon.

Warm a silver or other place in it the brandy,

Infuse the tea in the water. metal bowl until quite hot ;

rum, sugar, and the juice of the lemon. The oil of the lemon peel should be first obtained by rubbing with a few lumps of the sugar. Set the contents of the bowl on fire ; and while flaming, pour in the tea gradually, stirring with a ladle. It will continue to burn for some time, and should be ladled into glasses while in that condition. A heated metal bowl will cause the punch to burn longer than if a china bowl is used.