1895 American Bar-Tender by R. C. Miller

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72. Apple Punch. Lay in a china bowlpieces of apples andlemons alter nately, each layer being thickly strewed with powdered sugar, Pour over the fruit, when the bowl is half filled, a bottle of claret; cover, and let it stand six hours. Then pour it through a-muslin bag,, and send it up im mediately. 73. Ale Punch. A quart of mild ale, a glass of white wine, one of brandy, one of capillaire, the juice of a lemon, a roll of the peel paired thin, nutmeg grated on the top, and a bit of toasted bread- 74, Cider Punch. On the thin rind of a half lemon pour half a pint of sherry • add a quarter of a pound of sugar, the juice of a lemon, a litle grated nutmeg, and a bottle of cider; mix it well, and, if possible, place it in ice. Add, be fore sent in, a glass of brandy_ and a few pieces of cucumber rind. 75. Nectar Punch. Infuse the peel of fifteen lemons in a pint and half of rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the juice of the lemons, with two quarts of boilmg- hot milk, and one grated nutmeg; pour the milk on the above, and let it stand twenty-four hours, covered close; add two pounds and a half of loaf-sugar ; then strain it through a-flannel bag till quite fine, and bottle it for use. It is fit to use as soon as bottled. v

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