1896 Fancy Drinks and Popular Beverages by the Only William

PUNCHES.

120

389. '.2lnotl)et'. 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. '.2lnoilJtT. 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. 391. Jfinlanll- Jllilk lPnnclJ. This punch is prepared like our first "English Milk Punch;" only take Santa Cruz rum instead of Jamaica rum, and leave the nutmeg out. 392. il1arm Jllilk lPunclJ; 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 au over a slqw fire to foam, and fill into glass~!:i.