1891 Drinks à La Mode by Mrs de Salis

PUNCH

21

a pint of curagoa, and two grated nutmegs, and stir all carefully together. When thoroughly mixed pour in slowly two quarts of boiling milk. Cover up the basin again, and let it stand for six hours, stirring it now and again. Strain three times carefully through a jelly bag, bottle at once, and cork safely. Keep this for a month, and ice before serving. Take the rind of sixteen fresh lemons and the same number of Seville oranges, pare them thinly and free from white. Put them into an earthen- ware jug and pour over two quarts of brandy, and let them soak for twenty-four hours. Strain the brandy, and mix with it a syrup made by boiling two pounds of loaf sugar with three quarts of water The syrup must be cold before the brandy is added. Add the strained and filtered juice of the oranges and lemons, and put the liquor into a clean spirit cask ; let it remain for six weeks and then bottle. Pony Punch. Take a teacupful of strong green tea, rub the rind of a fresh lemon upon three lumps of sugar and put into it ; add the strained juice of three lemons, a teaspoonful of essence of cinnamon, a grate of nutmeg, half a pound of sugar dissolved in a gill of water, a bottle of Chablis made hot, a gill of best brandy, the same of liquid sunshine rum, and a wineglassful of sack. Mix thoroughly, strain, and serve hot. till quite clear. Norfolk Punch.