Two quarts of new milk, one ounce of sweet almonds and eighteen bitter, a large piece of cinnamon, and fine sugar to your taste. Boil these a quarter of an hour, and then strain. The almonds must be blanched, and then pounded fine with orange-flower water.
Another way.
Four ounces of sweet almonds finely pounded, two ounces of white sugar-candy, dissolved in spring-water, and a quart of cream; mix all together. Put it into a bottle, and give it a gentle shake when going to be used.
Excellent Punch.
Three pints of barley-water and a piece of lemon-peel; let it stand till cold; then add the juice of six lemons and about half a pint of the best brandy, and sweeten it to your taste, and put it in ice for four hours. Put into it a little champagne or Madeira.
Milk Punch.
To twenty quarts of the best rum or brandy put the peels of thirty Seville oranges and thirty lemons, pared as thin as possible. Let them steep twelve hours. Strain the spirit from the rinds, and put to it thirty quarts of water, previously boiled and left to stand till cold. Take fifteen pounds of double-refined sugar, and boil it in a proper proportion of the water to a fine clear syrup. As soon as it boils up, have ready beat to a froth the whites of six or eight eggs, and the shells crumbled fine; mix them with the syrup; let them boil together, and, when a cap of scum rises to the top, take off the pot, and skim it perfectly clear. Then put it on again with some more of the beaten egg, and skim it again as before. Do the same with the remainder of the egg until it is quite free from dirt; let it stand to be cool. Strain it to the juice of the oranges and lemons; put it into a cask with the spirit; add a quart of new milk, made lukewarm; stir the whole well together, and bung up the cask. Let it stand till very fine, which will be in about a month or six weeks—but it is better to stand for six months—then bottle it. The cask should hold fifteen gallons. This punch will keep for many years.
Many persons think this punch made with brandy much finer than that with rum. The best time for making it is in March, when the fruit is in the highest perfection.