Page:The Jewish Manual.djvu/208

 four ounces of powdered sugar, upon which press the juice of the lemons, and pour over one pint and a half of very hot water that has not boiled, then add a quarter of a pint of rum, and the same quantity of brandy; stir well together and strain it, and let it stand a few minutes before it is drank.

Whiskey punch is made after the same method; the juice and thin peel of a Seville orange add variety of flavor to punch, particularly of whiskey punch.

MILK PUNCH. Put into a quart of new milk the thinly pared rind of a lemon, and four ounces of lump sugar; let it boil slowly, remove the peel, and stir in the yolks of two eggs, previously mixed with a little cold milk; add by degrees a tea-cup full of rum, the same of brandy; mill the punch to a fine froth, and serve immediately in quite warm glasses. The punch must not be allowed to boil after the eggs have been added.