Punch directly.—(No. 478.)
Shrub, or Essence of Punch.—(No. 479.)
Brandy or rum, flavoured with [No. 477], will give you very good extempore “essence of punch.”
Obs.—The addition of a quart of Sherry or Madeira makes “punch royal;” if, instead of wine, the above quantity of water be added, it will make “punch for chambermaids,” according to Salmon’s Cookery, 8vo. London, 1710. See page 405; and No. 268 in Nott’s Cook’s Dictionary, 8vo. 1724.
White, Red, or Black Currant, Grape, Raspberry, &c. Jelly.[298-*]—(No. 479*.)
Are all made precisely in the same manner. When the fruit is full ripe, gather it on a dry day: as soon as it is nicely picked, put it into a jar, and cover it down very close.
Set the jar in a saucepan about three parts filled with cold water; put it on a gentle fire, and let it simmer for about half an hour. Take the pan from the fire, and pour the contents of the jar into a jelly-bag: pass the juice through a second time; do not squeeze the bag.
To each pint of juice add a pound and a half of very good lump sugar pounded; when it is dissolved, put it into a preserving-pan; set it on the fire, and boil gently; stirring and skimming it the whole time (about thirty or forty minutes), i. e. till no more scum rises, and it is perfectly clear and fine: pour it while warm into pots; and when cold, cover them with paper wetted in brandy.
Half a pint of this jelly, dissolved in a pint of brandy or vinegar, will give you excellent currant or raspberry brandy or vinegar. To make sweet sauce, see [No. 346].