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

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Home-made Beverages.

Milk Punch. (No. 1.^ Put the thinly pared rinds of a Seville orange and 2lemons into a jar, add a pint of rum,cover the jar and let it stand for twelve hours, then strain, add half a pint of strained lemon juice, half a pound of pure cane sugar (loaf) dissolved in a pint of cold water, the stiffly whisked white of an egg, half a pint of strong green tea, J gill of maraschino, one and a half pints of rum and half a pint of madeira, and grated nutmeg to taste. . Mix well, then stir in half a pint of boiling milk. Let it stand for about an hour, then strain through a jelly bag until quite clear and either use at once,or store in airtight bottles-. Milk Punch, (No. 2.) Put the thinly pared rind and strained juice of6lemons,and two Seville oranges,and a thick slice of pineapple into a jar, add half a small nutmeggrated,oneand ahalf poundsof caneloaf sugar, and a bottle each of rum and brandy. Cover the jar and let the contents infuse for two days, then strain, add 3 pints of boding water, and a pint of boiling milk. Let it stand for 2 hours, then strain through a jelly bag till clear, pour into bottles and cork and seal securely. Milk Punch. (No. 3.) Simmer the thinly pared rind of a lemon and 6 sweet and 2 bitter almonds in a quartofmilk, add 2 oz. sugar,strain, stir in the stiffly whisked white of an egg, a gill each of cream, brandy, and rum, and serve hot. Orange Punfch. Rub half a pound of sugar on the rind of two lemons, then dissolve them in a pint of boiling water. Add the strained juice of the lemons, a gill of curafao, half a pint of orange wine, and the same quantity of brandy, rum, and calf s foot jelly. Serve hot or cold. Oxford Punch. Put the thinly pared rind and strained juice of a Seville orange and four lemons into a large jug, add 4 ozs. sugar, half a pint of calf s foot jelly, and a quart of boiling water. Place the jug by the side of the fire for half an hour, then