1922 Home-Made Beverages and American Drinks by M E Steedman

Punch.

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through a jelly bag. Measure the liquid and to every pint add a pound of cane sugar, and boil together till the liquid is clear and no more scum rises, then bottle when cold. Pomegranate Water. Remove the ruby pips from six ripe pome granates. Mash the fruit, and add to it one and a half pints of water, 12 02. of sugar and the strained juice of two lemons. Let it stand for half an hour, then strain through filtering paper, add one or two drops of cochineal,and serve. Pope's Posset. Blanch and pound 4 oz. of sweet almonds and 3 bitter ones, adding a few drops of water to prevent them 'oiling, then put them into a pan with half apintofcold water,and bring gradually to boiling point; then strain,add half a bottle of white wine, bring nearly to boiling point, and serve at once, sweetened to taste. Ale Punch. Rub 1 02. lump sugar on the rind of a lemon, and put it into a pan with the strained juice, add a pinch of grated nutmeg, and powdered cinnamon, 3 cloves, a pint of water, 2 pints of old ale, and a gill each of gin, rum and whisky. Stir over the fire till hot, strain into a punch bowl,add three or four slices of lemon,and serve. American Tea Punch. Rub 402. of loaf sugar on the rind of a lemon, and place it in a bowl with the strained juice, a quartof tea,and 2gills each ofrum and brandy. Stir until the sugar is dissolved, then place on ice for three or four hours, and serve in wine glasses. Apple Punch. Slice 2large juicy apples and 1 lemon,and put them into a bowl. Add a bottle of claret and sugar to taste,let it stand for 2hours,then strain into claret glasses and serve. Champagne Punch. Rub402.loaf sugar on to the rind of2lemons, pound itand placeitin a bowl. Add the strained juice of the lemons, a thinly sliced orange, 4 sUces of pineapple, half a pint of strawberry PUNCH.