1892 The flowing bowl when and what to drink (1892, c1891)

PUNCHES.

227

389. ftnotljer. Rub the peel of two lemons on one and a half pounds of lump- sugar; put this in a tureen; add gradually the juice of the two lemons, a quart of hot milk, one quart of hot water, some pieces of vanilla, cut into small pieces, a little grated nutmeg, and a bottle of good arrack, and let the well-covered tureen stand over night. The following morning you filter the thick fluid through a flannel bag, until it gets clear; fill into bottles, and serve the punch cold ; it may be kept as long as you please. 390. ftnotfjer. In a bottle of fine rum put the thinly peeled rind of three oranges and three lemons; cork the bottle well, and let the bot- tle stand two days. After this rub the rind of six lemons on two pounds of loaf-sugar, squeeze their juice and that of the for- merly peeled lemons and oranges over the sugar; add two quarts of boiling water, one and a half quarts of boiling milk, and half a teaspoonful of grated nutmeg, and mix all well until the sugar is dissolved. Now add the rum; strain the punch until it is per- fectly clear; fill into bottles, and cork them very well. Such a milk-punch is a beverage refreshing and harmless, which, in summer especially, for excursions, picnics, etc., can- not be too highly appreciated. English Milk Punch;" only take Santa Cruz rum instead of Jamaica rum, and leave the nutmeg out. 392. ill arm Jffilk A quart of fresh milk is slowly heated to boiling with the thin peel of a small lemon ; then strain the milk, beat it with the yolks of four eggs, stirred up beforehand in cold milk; add a wineglass- ful of brandy, and two wineglassfuls of rum; beat all over a slow fire to foam, and fill into glasses. 391. JmlanJr JflUk |)itncl). This punch is prepared like our first "