1935 For home use Angostura Bitters recipe book (3rd edition)
Punches and Cups
For mining Punches in quantities it is well to expend care on the choice of mixing bowls. En deavour to obtain the best porcelain-lined ware. In preparing Punches containing milk or eggs, the milk or eggs—the latter partially whisked—should be added very carefully and gradually, the mixture being stirred continuously. (When hot wines or spirits are present, they should be poured, slowly, over the milk and partially beaten eggs.) If each egg is broken into a separate glass before being introduced to the actual drink, there will be no danger of a bad or stale egg spoiling the rest of the ingredients. When all the ingredients ofa cold Punch have been put into the mixing bowl, stir well with a wooden spoon or fork, preferably oak, and set the mixture in an ice box or very cold place,allowing it to stand not less than five hours,nor more than ten. ingredients of Punches or Cups, they should not be added to the mixture imtil the last moment just before serving. Otherwise, the gas with which they are charged wotold escape and leave the drmk flat" and insipid. Do not, unless you prefer to, put ice into the basic mixture for cold Punches, as it is far better to apply an ice"surround." lu this way: Procure a serviceable vessel of the same depth as the mixing bowl. Broken ice can then be packed between the bowl and the containing vessel. If rock-salt is sprinkled over the surface of the ice, a freezmg effect much colder than that ofp am i is o tained. Cracked ice can be lumps in a cloth and beating them with a hammer. In completion, and to give a decorative appearance to the Planch bowl, pin a white hnen cloth around ♦ When Champagne, ApoUinaris, Ltnporiani,.
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