1903 The Flowing Bowl by Edward Spencer

PUNCH

109

stirring it each day. Strain and bottle, and let it stand three months. Then re-bottle, and let the bottles lie on their sides in the cellar for two years, to mature. The flavour will be much better than if drunk after the first period of three months. 5. For a solitary drink. Put ,into a small tumbler a teaspoonful of sugar, half a wine-glassful of old brandy, half a wine-glass ful of old rum, and fill up with boiling milk. 6. Put into a bottle of rum or brandy the thinly- pared rinds of three Seville oranges, and three lemons. Cork tightly for two days. Rub off on two pounds loaf-sugar the rinds of six lemons, squeeze the juice of the fruit over the two pounds sugar, add one quart of boiling water, and one of boiling milk. Mix well till the sugar is dissolved, and grate a little nutmeg over the mixture. Pour in the rum or brandy, stir, and strain till clear : bottle olF. 7. Cut off the thin yellow rind of four lemons and one Seville orange, taking care not to include even a fragment of the white rind, and place in a basin. Pour in a bottle of old rum, and let it stand, covered over, for twelve hours. Then strain, and mix with it one pint of lemon juice, and two pints of cold water, in which one pound of sugar-candy has been dissolved ; add the whites of two eggs, beaten to a froth, three pints more of rum, one pint of madeira, one pint of strong green tea, and a wine- glassful of maraschino. Mix thoroughly, and pour over all one pint of boiling milk. Let the punch stand a little while, then strain through a jelly-bag, and either use at once (as you will naturally feel inclined) or bottle off for festivals. It is assumed, by the compiler of this little volume, that the best materials only will be used by the concocters of these compound drinks.