1895 American Bar-Tender by R. C. Miller

go SEE PAGES I TO 6 brandy, one of white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed, and then covered for twenty-four hours, strain through a jelly-bag till clear, then bottle it. 61. Queen Punch. Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pour on them seven quarts of boiling water, stir and cover close. When cold, sweeten with loaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; but from the latter consideration was at one time drank in such quantities as to become injurious. Add, in bottling, half a pint of rum to tte whole quantity. 62. Gothic Punch. (For a party often.) Four bottles still Catawba; one bottle claret, three oranges, or one pineapple, ten table-spoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more, then add one bottle of cham pagne. 63. Oxford Punch. We have been favored by an English gentleman with the following recipe for the concoction of punch as , jjnk by the students of the University of Oxford: Rub the rinds of three fresh lemons with loaf-sugar t'll you have extracted a portion of the juice; cut the 'eel finely off two lemons more, and^two sweet oranges, n e the juice of six lemons, and four sweet-oranges. Add six glasses of calf's-foot jelly; let all be put into a. large jug, and stir well together. Pour in two quarts of

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