Punch, Common

Method

1. Take two large fresh lemons with rough skins and full of juice.
2. Eub some large lumps of white sugar over the lemonstill they have acquired the oil from the rind, then put them into a bowl with as much more as is necessary to sweeten the punch to taste ;
3. then squeeze the lemon-juice upon the sugar, and bruise the sugar in the juice, add a quart of boiling water and mix well ;
4. then strain through a fine sieve, and add a quart of rum, or a pint of rum and brandy, or a pint and a half of rum and half a pint of porter ;
5. then add three quarts more water, and mix well.
6. About half a pound of sugar ^ i& usually required, but it is impossible to fix a limit to sugar, spirits*, or lemon-juice, as they depend upon taste.
7. Punch Milk — for Christmas-Day.
8. — Add the peel and juice of twenty-four lemons, and three pounds and a.
9. half of loaf-sugar, to five bottles of cold water, and four bottles of rum ;
10. when these are well mixed, add two bottles of boiling milk, and mix the whole well.
11. Let it stand for twenty-four hours, strain well, bottle, and cork tight ;
12. it i& then ready for use.
13. N.B.
14. The finer the strainer is, the better the punch..
15. This is the best receipt we have ever seen or used.

Plating