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Classic
Cook Books
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page 418
TO MAKE HOT PUNCH.
Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, one
large lemon, half a teaspoonful of nutmeg, one pint of boiling water.
Rub the sugar over the lemon until it has absorbed all the yellow part of the
skin, then put the sugar into a punch bowl; add the lemon juice ( free from
pips), and mix these two ingredients, well together. Pour over them the boiling
water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly and
the punch will be ready to serve. It is very important in making good punch that
all the ingredients are thoroughly incorporated; and to insure success, the
process of mixing must be diligently attended to. (This is an old-style punch.)
LEMONADE.
Three lemons to a pint of water makes strong lemonade; sweeten to your taste.
STRAWBERRY WATER.
Take one cupful of ripe hulled berries; crush with a wooden spoon, mixing with
the mass a quarter of a pound of pulverized sugar and half a pint of cold water.
Pour the mixture into a fine sieve, rub through and filter till clear; add the
strained juice of one lemon and one and a half pints of cold water, mix
thoroughly, and set in ice-chest till wanted.
This makes a nice, cool drink on a warm day, and easily to be made in strawberry
season.
STRAWBERRY AND RASPBERRY SYRUP.
Mash the fresh fruit, express the juice, and to each quart add three and a half
pounds of granulated sugar. The juice, heated to 180° Fahrenheit, and strained
or filtered previous to dissolving the sugar, will keep for an indefinite time,
canned hot in glass jars.
The juice of soft fruits is best when allowed to drop therefrom by its own
weight, lightly mash the fruit and then suspend in a cloth, allowing the juice
to drop in a vessel beneath. Many housekeepers, after the bottles and jars are
thoroughly washed and dried, smoke them with sulphur in this way: Take a piece
of wire and bend it around a small piece of brimstone the size of a bean; set
the brimstone on fire, put it in the jar or bottle, bending the other end over
the mouth of the vessel, and cover with a cork; after the brimstone has burned
away, fill the vessel with the syrup or preserves and cover tightly. There is no
sulphurous taste left by the process.
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