3548.—RUM PUNCH (See Whisky Punch, No. 3612.)
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.
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.
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.
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.
Ingredients.—½ a lb. of raisins, 1 lb. of loaf sugar, 2 small lemons, 4 quarts of boiling water.