1919 Home made beverages

—

Beverages

Alcoholic

minutes longer, then mix in the cut cherries, and finish. The well-whisked whites of 2 eggs may be worked ip. when the cherries are added, if desired. Color pink or very light red. / 3. — Brandy, J^ pt.; rum, J4 pt.; boiling water, 1 pt.; loaf sugar, 2 or 3 oz.; 1 large lemon; ground cinnamon, a pinch; grated nutmeg, a pinch. Remove the/rind of the lemon by rubbing it with some of the sugar. Put the whole of the sugar, cinnamon, cloves, brandy, rum and boiling water into a stewpan, heat gently by the side of the fire, but do not let it approach boiling point. Strain the lemon juice into a punch bowl, add the hot liquid, /and serve at once. / 4. — Very old ale, 1 qt.; boiling water, 1 pt.; rum, J£ pt.; whiskey, J£ Pt-5 gi n ) /€ P*-; 1 lemon, thinly sliced, sugar to taste; ground cinnamon, a pinch; ground cloves, a pinch; grated nutmeg, a pinch. Put all these ingredi- ents into a large stewpan and bring nearly to boiling point. Strain into a punch bowl, add a few fresh thin slices of lemon, and serve. Arrack Punch, Imitation Two or three preserved tamarinds, dissolved in a bowl of any kind of punch, will impart to it a flavor closely resembling arrack. Brandy % pt- of Jamaica rum, % pt. of peach brandy, add 2 lb. white sugar, 1 gill of lemon and 1 gill of lime juice; mix all well together, and add ice equal to 2 qt. of water; cut 2 lemons into thin slices, peel and slice thin 1 pineapple; add these to the punch, and let stand, to ripen and blend, for 1 hour before using. 2. — To 1 teaspoonful of raspberry syrup add 1 table- spoonful of white sugar, 1 wineglassful of brandy, the same quantity of water, a small piece of lemon, 2 slices of orange, 1 piece of pineapple. Fill the tumbler with 214 1. — To 1 pt. cognac brandy,