Page:Mrs Beeton's Book of Household Management.djvu/1685

Rh

Ingredients.—1 quart of very old ale, 1 pint of boiling water, ¼ of a pint of rum, ¼ of a pint of whisky, ¼ of a pint of gin, 1 lemon thinly sliced, sugar to taste, a pinch of ground cinnamon, a pinch of ground cloves, a pinch of grated nutmeg.

Method.—Put all these ingredients into a large stewpan, and bring nearly to boiling point. Strain into a punch bowl, add a few fresh thin slices of lemon, and serve.

Ingredients.—1 bottle of rum, 2 small glasses of Curaçoa, 1 bottle of white wine, ½ a lb. of powdered sugar, 1 large lemon, ½ a pint of water, ice.

Method.—Put the sugar and lemon-rind into a bowl with the water; when dissolved add the spirits, the wine and the juice of the lemon. Break some ice into the bowl before serving.

Ingredients.—Equal quantities of good ale and ginger beer, with a dash of liqueur if liked, ice.

Method.—Empty the bottles into a jug in which some lumps of ice have been broken, add the liqueur and serve when quite cold.

Ingredients.—½ a pint of sherry, 1 bottle of soda water, 1 glass of Curaçoa, 1 tablespoonful of castor sugar, crushed ice.

Method.—Dissolve the sugar in the sherry, and add the liqueur and soda. Put the preparation into tumblers; to each add a few small pieces of ice, and serve. Beverages of this description are usually drunk through straws, but it a matter of taste.

Ingredients.—Sloes, gin, barley sugar, noyeau or essence of almonds.

Method.—Half fill clean, dry wine bottles with the fruit. Add to each 1 oz of crushed barley sugar, a little noyeau, or 2 or 3 drops of almonds. Fill the bottles with good unsweetened gin, cork them securely, and allow them to remain in a moderately warm place for 3 months. At the end of this time strain the liqueur through fine muslin or filtering paper until quite clear, then bottle it, cork securely and store for use.