Cassell's dictionary of cookery

Punch, Burnt.— Stir over the fire a pint and a half of rum, a pint and a half of claret, and three-quarters of a pound of sugar. When the sugar is melted, and the mixture boils, pour a pint and a half of boiling water over it and the juice of three lemons. This punch may be drunk either hot or cold : if cold, it should be allowed to stand covered in the saucepan till it is cold, and then be poured into decanters. The zest of the lemons should be rubbed off on the sugar before it is put in. PUN ( 671 ) PUN Puncll Drops.— Rub a large lump of sugar upon the rind of one or two oranges to obtain the flavour, then crush it, and add more sugar to make iip half a pound. Put this into a sugar boiler, and mix it to a stiff paste, with a small wine-glassful of rum and a table-spoonful of lemon-juice, and stir over a gentle fire until it boils. Let it fall in drops, the size of a sixpence, upon a slightly oiled baking- sheet. When cold, they can be easily removed with the point of a knife, and should be put on a sieve in a warm place to dry. Punch, English.— Rub the yellow rind of a lemon with lump sugar. Put the sugar into the punch-bowl, squeeze the lemon -juice to it, add the spirits — rum and brandy — in such proportions as are preferred. Incorporate the spirits thoroughly with the sugar and lemon before pouring in the boiling water, and keep stirring the whole while this is pouring. Some add madeira or sherry. Punch for Hot Weather.— Put a dozen small sprigs of early mint into a large tumbler, and sprinkle over them a table-spoonful of white powdered sugar. Fill up a third of the glass with peach brandy and French brandy in equal proportions, and add as much pounded ice as the tumbler will contain. Rub the rim of the tumbler with a slice of fresh pine-apple, and drink the contents as the ice melts. If the brandy is not at hand, a glassful of sherry and a glassful of gin may be substituted for it, and an inch or two of orangerind may be added as flavouring. Punch, Glasgow (from Lockhart's " Peter's Letters" ). — " The sugar being melted with a little cold water, the artist squeezed about a dozen lemons through a wooden strainer, and then poured in water enough almost to fill the bowl. In this state the liquor goes by the name of sherbet, and a few of the connoisseurs in his immediate neighbourhood were requested to give their opinion of it — for in the mixing of the sherbet lies, according to the Glasgow creed, at least one-half of the whole battle. This being approved of by an audible smack from the lips of the umpires, the rum was added to the beverage, I suppose, in something about the proportion from one to seven. Last of all, the maker cut a few limes, and running each section rapidly round the rim of his bowl, squeezed in enough of this more delicate acid to flavour the whole composition." Glasgow punch should be made of the coldest spring water, newly drawn from the spring. The acid ingredients mentioned above are enough for a large bowl.