To make Cold Punch.—Proceed as with hot punch, but replacing the boiling water by cold water and a few pieces of ice. The punch itself is better not cooled over ice before serving.
To make Cold Gin Punch.—Rub a few lumps of sugar over the outer peel of a lemon, and place this, with the juice of the lemon, in a jug or bowl, together with enough sugar to make up to three ounces. Add half a pint of gin, a wine-glassful of maraschino, a pint of water, and two bottles of iced soda-water.
To make Purl.—Beat three eggs to a froth, and well mix them with two ounces of castor sugar and a gill of ale. Heat a quart of ale with a tea-spoonful of powdered nutmeg and a table-spoonful of crushed ginger. Slowly add the hot ale to the ale-and-eggs mixture. Lastly, add a wine-glassful of gin or brandy.
“For the rest, both the tap and the parlour of the Six Jolly Fellowship Porters gave upon the river, and had red curtains matching the noses of the regular customers, and were provided with comfortable fireside utensils, like models of sugar-loaf hats, made in that shape that they might, with their pointed ends, seek out for themselves glowing nooks in the depths, where they mulled your ale, or heated for you those delectable drinks—purls, flip, and dog’s nose. The first of these humming compounds was a specialty of The Porters, which, through an inscription on its door-posts, gently appealed to your feelings as ‘The Early Purl House.’”
To make Raspberry Vinegar.—Pour two quarts of best vinegar over one quart of raspberries picked from their stalks but not mashed. Leave them for twenty-four hours. Next day put the vinegar and fruit on the fire till it just boils, and then squeeze it through a cloth. Add two pounds of sugar, and let all simmer for ten minutes. This quantity makes six bottles. A gill of raspberry vinegar mixed into a tumbler of seltzer water makes a most refreshing drink.—J. R.
To make Raspberry Vinegar (another recipe).—Take a quart of raspberries and place them in a jar. Cover them with a pint of vinegar. In three days pour off the vinegar, and replace the raspberries by a fresh lot, again pouring the vinegar over them. In three days pour off the vinegar again, strain it, add a pound of sugar, boil for five minutes, skim it, and bottle it.
To make Saratoga Cobbler.—Half fill a tumbler with shaved ice, and place therewith a liqueur-glassful each of brandy, whisky, and vermouth, and four drops of angostura bitters. Mix thoroughly, strain, and add a slice of lemon.
To make Shandy Gaff.—Pour into a tumbler coincidently equal quantities of beer and ginger beer.
To make Sherbet.—Dry separately a pound of fine castor sugar, half a pound of carbonate of soda, and half a pound of tartaric acid. Add to the sugar a large tea-spoonful of essence of lemon, then add the acid and soda, and well mix. The sherbet should at once be securely bottled, as the least damp destroys its virtue.
To make Sherry Cobbler.—Half fill a tumbler with shaved ice. Add two wine-glassfuls of sherry and a table-spoonful of castor sugar. Stir. This should be served with straws.