Roll twelve fine lemons under your hand on the table; then pare off
the yellow rind very thin, and boil it in a gallon of water till all
the flavour is drawn out. Break up into a large bowl, two pounds of
loaf-sugar, and squeeze the lemons over it. When the water has boiled
sufficiently, strain it from the lemon-peel, and mix it with the lemon
juice and sugar. Stir in a quart of rum or of the best whiskey.
Two scruples of flowers of benjamin, steeped in a quart of rum, will
make an infusion which much resembles the arrack of the East Indies. It
should be kept in a bottle, and a little of it will be found to impart
a very fine and fragrant flavour to punch made in the usual manner.
FROZEN PUNCH--Is made as above, omitting one half of the rum or
whiskey. Put it into an ice-cream freezer, shaking or stirring it
all the time. When it is frozen, send it round immediately, in small
glasses with a tea-spoon for each.
ROMAN PUNCH.--Grate the yellow rinds of four lemons and two oranges
upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and
oranges; cover it, and let it stand till next day. Then strain it
through a sieve, add a bottle of champagne, and the whites of eight
eggs beaten to a froth. You may freeze it or not.
MILK PUNCH.--What is commonly called milk punch, is a mixture of brandy
or rum, sugar, milk and nutmeg, with-without either lemon juice or
water. It is taken cold with a lump of ice in each tumbler.
FINE MILK PUNCH.--Pare off the yellow rind of four large lemons, and
steep it for twenty-four hours in a quart of brandy or rum. Then mix
with it the juice of the lemons, a pound and a half of loaf-sugar, two
grated nutmegs, and a quart of water. Add a quart of rich unskimmed
milk, made boiling hot, and strain the whole through a jelly-bag. You
may either use it as soon as it is cold, or make a larger quantity, (in
the above proportions,) and bottle it. It will keep several months.
REGENT'S PUNCH.--Take four large lemons; roll them on the table to make
them more juicy, and then pare them as thin as possible. Cut out all
the pulp, and throw away the seeds and the white part of the rind. Put
the yellow rind and the pulp into a pint of boiling water with one
tea-spoonfuls of raw green tea of the best sort. Let all boil together
about ten minutes. Then strain it through linen, and stir in a pound
of powdered loaf-sugar and a bottle of champagne, or of any liquor
suitable for punch. Set it again over the fire, and when just ready to
boil, remove it, and pour it into a china bowl or pitcher, to be sent
round in glasses.
WINE JELLY.--Clarify a pound of loaf-sugar, by mixing it with half a
pint of water and the beaten white of an egg, and then boiling and
skimming it. Put an ounce of isinglass (with as much boiling water as
will cover it) into a small sauce-pan, and set it in hot coals till
the isinglass is thoroughly dissolved. Then when the syrup has been
taken from the fire, mix the melted isinglass with it, add a quart of
white wine and stir in a table-spoonful or a spoonful and a half of old
Jamaica spirits. Stir the mixture very hard, and pour it into a mould.
When it has congealed, wrap a cloth dipped in warm water round the
outside of the mould; turn out the jelly, and eat it with ice-cream.
SHERRY COBLER.--Lay in the bottom of a tumbler some pieces of the
yellow rind of an orange or lemon, pared off very thin; and add a
heaping table-spoonful of powdered loaf-sugar. Upon this, place some
pounded ice. Pour on sherry wine till the tumbler is one-third, or half
full. Hold an empty tumbler inverted or turned downwards, upon the top
of that which contains the ingredients; placing the glasses so that
their edges exactly meet, and leaving no opening for any portion of the
contents to escape. Keep your hands fast on the two tumblers, one above
and one below, and turn them up and down, back and forwards, till the
articles inside are thoroughly mixed. Then take off the upper tumbler,
and let the lower one stand still a few moments before you fill it up
with ice-water.
MULLED WINE.--Boil together, in a pint of water, a beaten nutmeg, two
sticks of cinnamon broken up, and a table-spoonful of cloves slightly
pounded. When reduced to one-half, strain the liquid into a quart of
wine, set it on hot coals, take it off as soon as it comes to a boil,
and sweeten it. Serve it up hot in a pitcher, surrounded by glass cups,
and with it a plate of rusk.
MULLED CIDER.--Allow six eggs to a quart of cider. Put a handful of
whole cloves into the cider, and boil it. While it is boiling, beat
the eggs in a large pitcher; adding to them as much sugar as will make
the cider very sweet. By the time the cider boils, the eggs will be
sufficiently light. Pour the boiling liquor on the beaten egg, and
continue to pour the mixture backwards and forwards from one pitcher to
another, till it has a fine froth on it. Then pour it warm into your
glasses, and grate some nutmeg over each.
Port wine may be mulled in the same manner.
EGG NOGG.--Beat separately the yolks and whites of six eggs. Stir the
yolks into a quart of rich milk, or thin cream, and add half a pound
of sugar. Then mix in half a pint of rum or brandy. Flavour it with a
grated nutmeg. Lastly, stir in gently the beaten whites of three eggs.
It should be mixed in a china bowl.
SANGAREE.--Mix in a pitcher or in tumblers one-third of wine, ale,
or porter, with two-thirds of water either warm or cold. Stir in
sufficient loaf-sugar to sweeten it, and grate some nutmeg into it.
By adding to it lemon juice, you may make what is called negus.
TURKISH SHERBET.--Put into a large pitcher a pound and a half of the
best loaf-sugar, broken small. Pour on it a quart of clear cold water,
and crush and stir the sugar till it is all melted. Take a dozen large
fine ripe oranges, and roll every one under your hand on a table, to
increase the juice. Take off the yellow rind in large thin pieces, and
cut them neatly into round shapes, the size of a half-dollar. Squeeze
the juice of the oranges through a strainer upon the melted sugar, and
stir it well. Set the pitcher on ice till the sherbet is wanted. Serve
it up in lemonade-glasses, placing in the bottom of each, one of the
round pieces of orange-rind, and lay a lump of ice upon it. Then fill
the glasses with the sherbet. Instead of orange-juice, you may use that
of strawberries, raspberries, or currants, pressed through a strainer.
BOTTLED SMALL BEER.--Take a quart bottle of the very best brisk porter,
and mix it with four quarts of water, a pint of molasses, and a
table-spoonful of ginger. Bottle it, and see that the corks are of the
very best kind. It will be fit for use in three or four days.
TO KEEP LEMON JUICE.--Powder a pound of the best loaf-sugar; put it
into a bowl, and strain over it a pint of lemon juice; stirring it well
with a silver spoon till the sugar has entirely melted. Boil and skim
it. Then bottle it, sealing the corks; and keep it in a dry place.
ESSENCE OF LEMON-PEEL.--Rub lumps of loaf-sugar on fine ripe lemons
till the yellow rind is all grated off; scraping up the sugar in a
tea-spoon, and putting it on a plate, as you proceed. When you have
enough, press it down into a little glass or china jar, and cover it
closely. This will be found very fine to flavour puddings and cakes.
The white or inside of lemon-peel is of no use.