1889 The American Bar-tender's Guide (Australia) by Jerry thomas

PUNCH JELLY.

Cut and squeeze the lemons, straining the juice from the pips. P l ace the pips in a j u g a n d ' pou r bo i l ing water upon them to obtain the mucilage in which they are enveloped. Pour one-half of the l emon j u ice znto the s y r up , strain the water from the pips, and add. it also to the syrup, taking care also that the syrup is not too watery. Next, add more sugar or more lemon juice, to make the mixture according to the taste. L a s t l y ad d and st i r in the above amount of spirits to every t h r ee quarts of the lemonad'e, 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 wa t er, boiling ; add it while hot t o t h e p u n ch, and t hen pou r i n t o j e l l y – moulds, taking care they ar e not di sturbed uptil the jelly is completely set. In a s imi lar manner, orange, lemon, or calf's-foot jelly can be converted into punch jelly, by using Punch a la Ford, prepared with less lemon juice. Punch Jelly i s a v e r y i n s i nua t ing and deceptive refreshment, because its strength i s no t app r eciated. when partaking of it, and it must therefore be indulged in with becoming moderation. J

Ha ~ e l o c R To b a e o o s . .

Dark a nd Aromatic.