OXFORD PUNCH.
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two more lemons; mix, and filter through a jelly-bag; and when the punch has passed bright, put it away in tight-corked bottles.
This punch is intended to be iced for drinking.
If intended for present use filtering is not necessary.
English Milk Punch.
(To make six bottles.)
- Take 2 quarts of water.
- Take 1 quart of milk.
- Take 1 quart of old Jamaica rum.
- Take 2 quarts of French brandy.
Add the milk to the water. Mix the spirits, and pour them into the milk, stirring the mixture for a short time. Let it stand for an hour, then filter through blotting-paper into bottles. This would be sufficient for six bottles. If, after filtering, the punch is not clear, the addition of a small portion of isinglass to each bottle will clarify it.
Oxford Punch.
(The Punch patronized by the Students of the University of Oxford.)
- Take 1 pint of Cognac brandy.
- Take 1 pint of old Jamaica rum.
- Take 1 quart of orange shrub.
- Take ½ pint of sherry.
- Take 1 bottle of Capillaire (see Index).
- Take 2 quarts of boiling water.
- Take 6 glasses of calf’s-foot jally.
