1887 The bar-tender's guide

DPwY PTJXCH.

01

Pour one-half of the lemon juice into the syrup, strain the water from the pips, and add it also to the sjrup, taking care that the syrup is not too watery. Next, add more sugar or more lemon juice, to make the mixture accord to the taste. Lastly add and stir in the above amount of spirits to every three quarts of the lemonade, and bottle. This punch improves by age if kept in a cool cellar. Punch Jelly. Take 1 quart of Punch a la Ford. 3 ounces of isinglass. % pint of water. Dissolve the isinglass in the water, boiling ; add it while hot to the punch, and then pour into jelly-moulds, taking care they are not disturbed until the jelly is completely set. In a similar manner, orange, lemon, or calfs-foot jelly can be converted into punch jelly, by using Punch a la Ford, prepared with less lemon juice. Punch Jelly is a very insinuating and deceptive re- freshment, because its strength is not appreciated when partaking of it, and it must therefore be indulged in with becoming moderation.

Dry Punch.

(For bottling.)

(From a recipe by Saniina the celebrated Spanish caterer.) Take 1% pound of loaf-sugar, dissolved in sufficient water. 2 gallons of brandy. 1 gallon of water.