George the Fol-rth Regent's Gin Roman, Iced Granito, Iced Royal Harrowgate Rum Iced Sherbet for Imperial Shrub Milk Tea Norfolk Turtle Orange Whiskey Oxford Yorkshire. Pine Api'LE Punch, To Make.— The grand secret, or rather art, of making genuine British punch consists in the preparation of a rich and delicate sherbet ; this being accomplished, with the addition of the best Jamaica rum or French brandy, and pure hot or cold water, the mix- ture may be too strong or too weak, but cannot possibly prove bad punch. In preparing sherbet for punch, the acids of cream of tartar, tamarinds, and various other prepared vegetable acids, as well as that known as citric acid, are occasionally employed ; but perhaps, after aU, the juices of limes, lemons, and Seville oranges, expressed from the fresh fruits, when attainable, make the sort of sher- bet which seems most congenial with the nature of good British punch. Procure a coujile of ripe, sound, and fresh lemons or limes, and a Seville orange ; rub off the yellow rind of one of the lemons with lumps of fine loaf sugar, putting each lump into the bowl as soon as it is saturated or clogged with the essence or grated rind ; then thinly pare the other lemon and Seville orange, and put these rinds also into the bowl, to which add plenty of sugar ; pour a very small quantity of boiling water : and immediately squeeze the juice of the fruit, followed by a little more hot water. Count Rumford recommended that a table-spoonful of rice should be boiled in each quart of water ; it imparts a softness almost equal to jelly. Incorporate the whole well together with a punch ladle ; and, putting a little of the sherbet thus composed, try its richness and flavour by the palate. If the fruit be good, a practised punch-maker will find httle which requires to be regulated, and that little can soon be adjustedby supply- ing the aqueous, saccharine, or acid deficien- cies, so as to produce a luscious and rich- bodied sherbet, fit for the reception of the spirit which is to give it animation. If strain- hit/ should be found necessary, this is the period for using a lawn sieve, through which a little more hot water may afterwards be passed; and a few parings of the orange or lemon-rind are generally considered as having^ an agreeable appearance floating on the bowl. The sherbet being thus prepared, to make it into genuine British punch, spirit should be added, in the proportions of a bottle of the best Cognac brandy ; the entire strength or weak- ness may be suited to the general inclination of the company for which it is prepared. The above quantity of fruit, with about three- quarters of a pound of suga✪ Sherbetr, will make suffi- . jL^. cient sherbet for three quarts of punch. _ Pine-apple rum and capillaii'c syrup, instead of part of the sugar, may be used, if convenient, with considerable advantage to the flavour; though it will prove excellent punch without either of these auxiliaries, or even Se\alle orange.

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George the Fol-rth Regent's Gin Roman, Iced Granito, Iced Royal Harrowgate Rum Iced Sherbet for Imperial Shrub Milk Tea Norfolk Turtle Orange Whiskey Oxford Yorkshire. Pine Api'LE Punch, To Make.— The grand secret, or rather art, of making genuine British punch consists in the preparation of a rich and delicate sherbet ; this being accomplished, with the addition of the best Jamaica rum or French brandy, and pure hot or cold water, the mix- ture may be too strong or too weak, but cannot possibly prove bad punch. In preparing sherbet for punch, the acids of cream of tartar, tamarinds, and various other prepared vegetable acids, as well as that known as citric acid, are occasionally employed ; but perhaps, after aU, the juices of limes, lemons, and Seville oranges, expressed from the fresh fruits, when attainable, make the sort of sher- bet which seems most congenial with the nature of good British punch. Procure a coujile of ripe, sound, and fresh lemons or limes, and a Seville orange ; rub off the yellow rind of one of the lemons with lumps of fine loaf sugar, putting each lump into the bowl as soon as it is saturated or clogged with the essence or grated rind ; then thinly pare the other lemon and Seville orange, and put these rinds also into the bowl, to which add plenty of sugar ; pour a very small quantity of boiling water : and immediately squeeze the juice of the fruit, followed by a little more hot water. Count Rumford recommended that a table-spoonful of rice should be boiled in each quart of water ; it imparts a softness almost equal to jelly. Incorporate the whole well together with a punch ladle ; and, putting a little of the sherbet thus composed, try its richness and flavour by the palate. If the fruit be good, a practised punch-maker will find httle which requires to be regulated, and that little can soon be adjustedby supply- ing the aqueous, saccharine, or acid deficien- cies, so as to produce a luscious and rich- bodied sherbet, fit for the reception of the spirit which is to give it animation. If strain- hit/ should be found necessary, this is the period for using a lawn sieve, through which a little more hot water may afterwards be passed; and a few parings of the orange or lemon-rind are generally considered as having^ an agreeable appearance floating on the bowl. The sherbet being thus prepared, to make it into genuine British punch, spirit should be added, in the proportions of a bottle of the best Cognac brandy ; the entire strength or weak- ness may be suited to the general inclination of the company for which it is prepared. The above quantity of fruit, with about three- quarters of a pound of sugar, will make suffi- . jL^. cient sherbet for three quarts of punch. _ Pine-apple rum and capillaii'c syrup, instead of part of the sugar, may be used, if convenient, with considerable advantage to the flavour; though it will prove excellent punch without either of these auxiliaries, or even Se\alle orange.

Cassell's dictionary of cookery