Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, six apples, baked without peeling, one pound of sugar, with enough hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve with age.—Mrs. C. C. McP.
Apple Toddy.
One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, well roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half a pint of good rum. Let it stand three or four days before using.—Col. S.
Rum Punch.
Make a rich, sweet lemonade, add rum and brandy to taste, only dashing with brandy. It must be sweet and strong.—Mrs. D. R.
Regent Punch.
One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl, with plenty of ice.—Mrs. C. C. McP.
Tea Punch.
Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, then strain, and lastly add one quart of good rum. Fill the glasses with crushed ice when used. It will keep any length of time bottled. Fine for hot weather.—Mrs. A. B.
Roman Punch.