is made by adding two glasses of noyau to the above recipe.
A tablespoonful of Guava jelly administers a fine flavour to a bowl of Punch. Preserved tamarinds, put into Punch, impart a flavour closely resembling arrack; and a piece or two of preserved ginger, with a little of the syrup, added to Punch, acts as a stimulant, and prevents any ill effects which might otherwise arise from the acids it contains.
As a mild summer drink, and one readily made, we recommend Gin Punch, according to the following recipe:--
Stir the rind of a lemon, and the juice of half a one, in half a pint of gin; add a glass of Maraschino, half a pint of water, and two tablespoonfuls of pounded white sugar, and, immediately before serving, pour in two bottles of iced soda-water.
To one pint of whisky and two glasses of brandy add the juice and peel of one lemon and a wine-glassful of boiling ale; well stir into it half a pound of powdered sugar, and add a quart of boiling water. This is said to be the most fascinating tipple ever invented; and, to quote the words of Basil Hall, "It brightens a man's hopes, crumbles down his difficulties, softens the hostility of his enemies, and, in fact, induces him for the time being to think generously of all mankind, at the tiptop of which it naturally and good-naturedly places his own dear self."
If well made, in our opinion, there is no beverage, in point of generosity and delicacy of flavour, that can compare with Milk Punch, for the compounding of which, after numerous trials, we offer the following recipe as the simplest and best.
To the rinds of twelve lemons and two Seville oranges add 2-1/2 pounds of loaf sugar, a bottle of pale brandy, and a bottle and a half of old rum, with a sufficient quantity of grated nutmeg. Let this mixture stand for a week; then add the juice of the fruit, with five pints of water; lastly, add one quart of boiling milk, and, after letting it stand for an hour, filter the whole through jelly-bags till it is clear.
Bottle for use. The longer it is kept, the better it will be.
In Cambridge (a town of no mean authority in such matters) Milk Punch is made after the following fashion.
Boil together a quart of milk, four ounces of loaf sugar, a small stick of cinnamon, and the peel of one lemon; then beat together the yolks of three eggs and the white of one; add the boiling compound very gradually, and keep continually stirring the mixture while you pour into it a wine-glassful of rum and one of noyau. Serve hot.