1887 The bar-tender's guide

WEDDING PUNCH.

93

lemons.

15

1 nutmeg. Cut off the peel of the lemons very thin and infuse them for forty-eight hours with a pint and a half of the rum. Add to the infusion the water, the juice of the lemons, the milk, and the nutmeg grated ; let it all stand for twenty-four hours, covered close ; then add the sugar, strain through flannel, and bottle for use. It is ready to use at any time.

Orange Punch.

Take % pint of rum.

% pint of brandy. 3^ pint of porter. Z% pints of boiling water. % pound of loaf-sugar. 4 oranges.

Infuse the peel of two and the juice of four oranges with the sugar, in the water for half an hour; strain, and add the porter, rum and brandy. Sugar may be added, if it be desired sweeter. A liqueur-glass of Curacoa, Noyeau, or Maraschino is considered an im- provement. Instead of using both rum and brandy, one-and-a- half pints of either alone will answer. This is also an excellent recipe for Lemon Punch by substituting lemons for oranges.

Wedding Punch. Take % pint of pineapple juice. 1 pint of lemon juice.