1928 Cheerio a book of Punches and Cocktails by Charles

CHAPTER IX.

PUNCHES AND PARTY DRINKS For Those Who See in the Bottom of a Punchbowî a Horoscope of Gaiety, Joy, Revelry, Carousing and Happy Madness Nectar Punch Into a small punch bowl pour a quart of rum, one pint of milk boiling-hot, one quart of cold water, and a pound of granulated sugar. Cool gradually and add ice. Add a few slices of apple before serving. Punch A La Romaine For a party of fifteen to twenty persons, dissolve two pounds of powdered sugar in the juice of ten lemons and two sweet oranges, adding the thin rind of one orange. Strain this through a sieve into a large punch bowl and add the white of ten eggs beaten to a froth. Place the bowl on ice for a while, then stir in briskly a quart of rum, and two bottles of Port wine. Do not serve too cold. Glaret Punch Fill a tumbler two-thirds full of shaved ice, add a teaspoonful of powdered sugar, a slice of lemon and a slice of orange, both eut into quarters; fill with Glaret, 34