1933 American Bar Guide by R C Miller

brandy, one of white wine, and one of milk, and one pound and a quarte r of sugar. Let it be mixed, and then covered fo r twenty-four hours, strain through a jelly-bag till clear, then bottle it. 61. Queen Punch Put two ounces of cream of tartar, and 'the juice and parings 0£ two lemons, into a stone jar; pour on them seven quarts of boiling water, stir and cover close. When cold, sweeten with laaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and ve11y wholesome ; but from the latter consideration was at one time drank in such quantities as to become injurious. Add, in bottling, halif a pint o~ rum to the whole quantity. Four bottles of Pop-Pi-Ya wine, one bottle claret, three oranges, or one pineapple, ten t ablespoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, fo r one hour or more, then add one bottle of champagne. 63 . Oxford Punch W e have been favo red by an English gentleman with the following recipe for the concoction of punch as drunk by the students of the U niversity of O xford. Rub the rinds of th ree fresh lemons w ith loaf-sugar till you have extracted a portion of the juice; cut the peel finely off two lemons more, and two sweet oranges. Use the juice of six lemons, and four sweet oranges. Add six glasses of calf's-foot jelly ; let all be put into a large jug, and stir well together. Pour in two quarts of water boil- 22 62. Gothic PunchCJJ () (For a part.y 0£ ten ) l