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

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Home-made Beverages.

Royzd Punch. Rub4oz.loafsugar on to therinds of3lemons, pound it and place it in a bowl with the strained juice. Heat a pint of white wine, half a pint of calf's footjelly, and the same quantity of arrack, rum, brandy, and curafao together, pour into the bowl, stir until the sugar is dissolved, and serve hot. If liked a little powdered cinnamon and grated nutmeg may be added. Rum Punch. Boil a quart of water, 4 lb. sugar, 10 cori ander seeds, 2 inches of cinnamon, 5 cloves, the thinly pared rind of 3 lemons together for 10 minutes, then pour it over 1 lb. of sliced pineapple. Add half a pint of green tea, a gill of arrack, a pint of rum, the same quantity of brandy, and the strained juice of 5 lemons. Cover closely, and infuse for two days, then add a quart of boiling new milk, let it stand for two hours, then strain through a jelly bag until clear, pour into bottles, and cork and seal them securely. It should be iced before serving. Sportsman.'s Punch. Rub 4 oz. sugar on to the rind of a lemon, pound it and place it in a hot jug with the strained juice. Add a pint of boiling water, half a pint of boiling ale, and the same quantity of whisky and brandy, and serve at once. Tea Punch. Put a pint of boiling tea into a hot bowl, add half a gill of lemon syrup,and a table-spoonful each of rum punch and cherjybrandy,and serve at once. University Punch. Put one and a half pints of boiling water into a hot bowl,add 3table-spoonfulsof lemon syrup, and the same quantity of orange shrub, cherry brandy,and rum punch. Whisky Punch. Put the thinly pared rind and strained juice of 3lemons into a bowl, add 7 oz. of loaf sugar, one and a half pints of boiling water and IJ pints of whisky. Stir untilthesugaris dissolved, then strain and serve at once.