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

Punch.

65

strain into a punch, bowl and when cold add a pint of orange shrub, half a pint of rum, the same quantity of brandy, a gill of white wine, and orange-flower water to taste. Pineapple Punch. Rub 12 oz. lump sugar on the rind of 4 large lemons, put it into a bowl with the strained juice,add half apoundofripe pineapplefreedfrom rind and specks, and cut into thin slices. Boil an inch of stick cinramon and half a saltspoon- ful of grated nutmeg in two and a half pints of water for ten minutes, pour into the bowl and leave for an hour, then add a pint of rum, half a pint of brandy, and half a pint of madeira, cover the bowl and let it stand for 6 hours. Strain through a jelly bag till clear, and serve hot or cold, or if liked it may be bottled. Pony Punch. Rub 4 lumps of sugar on the rind of a large lemon,and dissolve them in one and a half gills of strong green tea, add the strained juice of three lemons, 8 oz. sugar dissolved in a gUl of water, a bottle of chablis,a gill each ofrum and brandy, a wineglassful of arrack or sherry, and grated nutmeg and powdered cinnamon to taste. Mix well, strain, heat the punch over the fire (being careful that it does not boil) and serve at once. Punch ii la R6gence. Boil1 pintof water, one and a half pounds of sugar,thethinly pared rindsoftwoSevilleoranges andtwolemons,a vanilla bean,5cloves,andabout one and a half inches of cinnamon together for 15 minutes, add the juice of 12 lemons, pour into a bowl,and leave until cold, then add a pint each of rum and brandy, strain, and serve hot or cold. Punch k la Romaine. Take 3 gills of lemon water ice, add the strained juice of 2 oranges, a wineglassful each of brandy and rum, half a bottle of champagne, a teacupful of tea and 4 oz. castor sugar mixed with the stiffly whipped white of an egg. Stir quickly until the mixture liquefies to the con sistency of thick cream, and serve in cham pagne glasses.

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