3548.—RUM PUNCH (See Whisky Punch, No. 3612.)
3549.—SHERRY TONIC.
Ingredients.—Hops, sherry.
Method.—Strip the hops from the stalks, put them into wide-necked bottles, filling them to the neck, and cover with sherry. Let them infuse for 21 days, then strain into clean, dry bottles, cork securely, and store for use.
3550.—SHRUB.
Ingredients.—½ gallon of rum, ¾ of a pint of orange-juice, ½ a pint of lemon-juice, the peel of 2 lemons, 2 lbs. of loaf sugar, 2½ pints of water.
Method.—Slice the lemon-peel very thinly, and put it, with the fruit juice and spirit, in a large covered jar. Let it stand for 2 days, then pour over it the water in which the sugar has been dissolved, take out the lemon-peel, and leave it for 12 days before using.
3551.—SUBSTITUTE FOR MILK OR CREAM.
Ingredients.—Allow 1 new-laid egg to a breakfastcupful of tea or coffee.
Method.—Beat the egg well, strain it into the cup, and add the tea or coffee very gradually at first, stirring briskly meanwhile.
3552.—TURNIP WINE.
Ingredients.—Turnips; to each gallon of turnip juice extracted add 3 lbs. of loaf sugar, and ½ a pint of brandy.
Method.—Wash, pare and slice the turnips, put them into a cider press, and press out the juice. Measure the juice into a clean, dry cask, add the sugar and brandy, and bung loosely. As soon as fermentation ceases tighten the bung, let the wine remain undisturbed for 3 months, then bottle and cork securely. The wine should be ready for use in a year.
3553.—WEDDING PUNCH.
Ingredients.—1 quart of champagne, 1 bottle of claret, 1 bottle of seltzer water iced, 1 wineglassful of curaçoa, sugar to taste, ½ a pint of crushed ice, strips of cucumber, sprigs of young mint.
Method.—Mix all the ingredients together, and serve with the mint and cucumber floating on the surface.
3554.—WELSH NECTAR.
Ingredients.—½ a lb. of raisins, 1 lb. of loaf sugar, 2 small lemons, 4 quarts of boiling water.
