1934 What Shall We Drink by Magnus Bredenbek

46 What Shall We Drink? milk, two teacups of "gum" and the juice of four lemons. Stir thoroughly and strain through muslin into a punchbowl of appropriate size containing cracked ice chunks. Stir thoroughly to chill before serving. This mixture makesabout twenty drinks, and should be served in thin goblets. Some folks like a sprinkling of nutmeg. If you prefer to use evaporated cream instead of the milk, add to a half pint can of evaporated milk a pint and a half of water, using as specified in the case of the mUk. For an individual brandy punch, here's one easy to make and—easy to drink. Into a thick glass pour one and a haK ounces of brandy and add an equal portion of hot water. Sweeten to taste with"gum"and top with a thin half slice of lemon, drinking while hot. It's a nice "bracer" after your guests are gone and you are fagged. Also excellent for colds. HOTBRANDY RUM PUNCH Another hot brandy punch in high favor is this one: To one pint of brandy add one pint of rum and sweeten with one teacup of "gum." Add juice of two lemons and gratiags of the yellow rinds and about a teaspoonful of grated nutmeg. Now pour into this mixture, stirring vigor ously all the while,a quart of water as boiling hot as possible, continuing the stirring until you are sure all ingredients have been thoroughly mixed. Now strain through muslin into your punchbowl, ready for serving. This mixture makes about fifteen drinks. If you have a cold,this will help you,mixing one individually. GIN PUNCHES And now,for a change,let us go to the gin punch,usually made for small parties only, although there's no reason why it cannot do service for larger groups as well. To a quart and a pint of gin add about six ounces of Sherry wine and three pints of water. Cut off the rinds of two lemons and place the rind chips into the mixture. Now squeeze the juice of the lemons into a separate container,