Milk Punch. — Put into a large tumbler 2 teaspoonfuls pow- dered sugar, 1 tablespoonful raspberry sirup, 1 of Guragoa, 2 table- spoonfuls Jamaica rum, 1 teaspoonful brandy, 1 tablespoonful fine- cracked ic✪ Milk Punche. Fill the tumbler with milk, grate over the top a little nutmeg, and serve. Milk Panch^ Plain. — Put 1 wineglassful brandy in a tumbler, add 1 tablespoonful powdered sugar, also a little cracked ice ; fill the tumbler with milk, grate over the top a little nutmeg✪ Milk Punch, Plain, and serve. Milk Pnnch^ Hot. — Dissolve 1 tablespoonful sugar in 2 of hot water, add 2 tablespoonfuls Cognac and 1 of St. Croix rum. Fill the glass while boiling, and grate a little nutmeg over the top✪ Milk Punch, Hot. Milk Punch with Egg, No. 1.— Stir in a tumbler the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add 2 table- spoonfuls Cognac, a little cracked ice, and fill the tumbler full of milk ; grate a little nutmeg over the top, and serve. Milk Punch with Egg, No. 2.— Stir the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add a small glass of brandy and a little St. Croix rum ; then beat the white to a stiff froth in a large tumbler ; add the above mixture gradually while beating con- stantly ; then add sufficient milk to fill the glass while stirring all the time ; add a little ice, and, if liked, season with grated nutmeg. (Milk p✪ Milk Punch with Egg, No. 2unches with egg are mostly used for the sick.) FBTTIT SHBUBS. Extensively used for summer beverages. Lemon Shrub. — Pare the rind as thin as possible from 2 dozen fresh lemons ; press out the juice* Strain the juice, and add to each pint of juice 1 pound of sugar and % g^l^ ^f brandy✪ Lemon Shrub, cut the lemon peel into small pieces and add them to the juice, cover and let it stand 24 hours ; then strain and bottle. A few tablespoonfuls of this in a glass of ice water makes a delicious drink. Currant Shrub. — Put some ripe currants in a sauoepan, set in a vessel of boiling water, and let it boil until the juice flows freely ; then remove it, and when cold strain through a coarse bag, add to each pint of juice 1 pound sugar, let it boil 2 minutes, and remove the scum ; add to every quart of juice 1 gill of French brandy✪ Currant Shrub, run it through a Canton-flannel filter, and bottle. Cherry Shrub. — Put some ripe cherries in a kettle, add suffi- cient water to nearly cover, and boil till tender ; strain through a coarse bag, add to every pint of juice V4 pound sugar, boil 10 min- utes ; remove from fire, add to every quart of liquid 1 gill of brandy✪ Cherry Shrub, filter through a Canton-fiannel filter, and bottle. Baspberry Shrub.*^Mash 8 pints ripe raspberries in a stone jar, pour over 1 pint white vinegar, let it stand overnight Next day strain, add to the liquid 4 pounds sugar, let boil up, and remove all the scum ; add to each 2 pints of liquid, 1 gill of brandy✪ Raspberry Shrub, and bottle. In using, put 2 or 3 tablespoonfuls in a glass of ice water. Lemon Liqueur, No. 1. — Put the peel of 5 lemons in 2 quarts of French brandy in a demijohn, cork tightly, and let stand 2 686 FRUIT SHRUBa 58T weeks in a warm place. Boil IV4 pound sugar with 2 quarts water✪ Lemon Liqueur, No. 1 to a sirup, add to this the brandy and lemon peel, put it in a porce- lain kettle on the back of stove. Let get hot, but do not allow to boil ; strain and keep in well-corked bottles in a cool place.

AI-modernized reading of the original text

Milk Punch. — Put into a large tumbler 2 teaspoonfuls powdered sugar, 1 tablespoonful raspberry sirup, 1 of Guragoa, 2 tablespoonfuls Jamaica rum, 1 teaspoonful brandy, 1 tablespoonful finecracked ice. Fill the tumbler with milk, grate over the top a little nutmeg, and serve. Milk Punch Plain. — Put 1 wineglassful brandy in a tumbler, add 1 tablespoonful powdered sugar, also a little cracked ice ; fill the tumbler with milk, grate over the top a little nutmeg, and serve. Milk Punch Hot. — Dissolve 1 tablespoonful sugar in 2 of hot water, add 2 tablespoonfuls Cognac and 1 of St. Croix rum. Fill the glass while boiling, and grate a little nutmeg over the top. Milk Punch with Egg, No. 1.— Stir in a tumbler the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add 2 tablespoonfuls Cognac, a little cracked ice, and fill the tumbler full of milk ; grate a little nutmeg over the top, and serve. Milk Punch with Egg, No. 2.— Stir the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add a small glass of brandy and a little St. Croix rum ; then beat the white to a stiff froth in a large tumbler ; add the above mixture gradually while beating constantly ; then add sufficient milk to fill the glass while stirring all the time ; add a little ice, and, if liked, season with grated nutmeg. (Milk punches with egg are mostly used for the sick.) FRUIT SHRUBS. Extensively used for summer beverages. Lemon Shrub. — Pare the rind as thin as possible from 2 dozen fresh lemons ; press out the juice. Strain the juice, and add to each pint of juice 1 pound of sugar and % gill of brandy, cut the lemon peel into small pieces and add them to the juice, cover and let it stand 24 hours ; then strain and bottle. A few tablespoonfuls of this in a glass of ice water makes a delicious drink. Currant Shrub. — Put some ripe currants in a saucepan, set in a vessel of boiling water, and let it boil until the juice flows freely ; then remove it, and when cold strain through a coarse bag, add to each pint of juice 1 pound sugar, let it boil 2 minutes, and remove the scum ; add to every quart of juice 1 gill of French brandy, run it through a Canton-flannel filter, and bottle. Cherry Shrub. — Put some ripe cherries in a kettle, add sufficient water to nearly cover, and boil till tender ; strain through a coarse bag, add to every pint of juice V4 pound sugar, boil 10 minutes ; remove from fire, add to every quart of liquid 1 gill of brandy, filter through a Canton-fiannel filter, and bottle. Raspberry Shrub.*^Mash 8 pints ripe raspberries in a stone jar, pour over 1 pint white vinegar, let it stand overnight Next day strain, add to the liquid 4 pounds sugar, let boil up, and remove all the scum ; add to each 2 pints of liquid, 1 gill of brandy, and bottle. In using, put 2 or 3 tablespoonfuls in a glass of ice water. Lemon Liqueur, No. 1. — Put the peel of 5 lemons in 2 quarts of French brandy in a demijohn, cork tightly, and let stand 2 FRUIT SHRUBS 58T weeks in a warm place. Boil IV4 pound sugar with 2 quarts water to a sirup, add to this the brandy and lemon peel, put it in a porcelain kettle on the back of stove. Let get hot, but do not allow to boil ; strain and keep in well-corked bottles in a cool place.

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Milk PunchMilk Punch, PlainMilk Punch, HotMilk Punch with Egg, No. 1Milk Punch with Egg, No. 2Lemon ShrubCurrant ShrubCherry ShrubRaspberry ShrubLemon Liqueur, No. 1

European and American cuisine