1891 Drinks à La Mode by Mrs de Salis

PUNCH

23

first to grate off the yellow rind from the lemons, then to carefully remove all the white pith, and, ' to make assurance double sure,' wash the skinned fruit in clear water, after which press out the juice free from the rind of the fruit. Strain the juice, so as to remove all the seeds or pips from it ; then add to it the pine-apple mixture. It must be then very well frozen. This sherbet being very rich will not freeze hard, but will be a semi-ice. > Just before the punch is to be served add and work into it for every quart of the ice one gill of old Jamaica, and for every two quarts one pint of the best champagne. Never use the wine from damaged bottles or leaky corks, as it will be sure to deprave, and perhaps entirely destroy, your punch. After you have well incorporated these liquors add a cream or meringue mixture. Punch a la Romaine. Choose three dozen lemons with very smooth though not tough skins ; peel them into a large china basin, being very careful that there be none of the white on the yellow rind ; then add two pounds of broken lump sugar and stir all together with a wooden spoon for half an hour to extract the essential oil. Next pour on boiling water in the basin, and stir till the sugar is dissolved. Cut and squeeze the lemons, strain the juice, put the pips into a separate pan, and pour boiling water on them. Next throw into the sherbet one-half the lemon juice, and as soon as the pips are free from the transparent coating strain off the liquor and add it to the mixture. Taste it, and add more sugar or lemon as may be required. For every