PUNCH, AFTER THE FASHION OF THE WEST INDIAN PLANTERS.—“He made his appearance with a respectably sized bowl, an enormous jug of boiling water, and a large paper bag filled with sugar. Our punch-maker then commenced operations, and having extracted from his secret store a bottle of his matchless _rum_, his _limes_, and a small pot of _Guava Jelly_, he brewed about a pint of green tea (two ounces); and, the infusion finished, two-thirds of the sugar was dissolved in it. After the tea-leaves had been thrown aside, the remainder of the sugar was rubbed on the rind of the limes, Mr. Hamilton observing that the essential oil which conveyed the exquisite flavour was thus more strongly diffused throughout the compound than when the skin was peeled: then the delicious acid of the fruit was added to the already impregnated sugar, and as soon as the several lumps had imbibed the proportion required, the Guava Jelly (and without this confection no punch can be pronounced perfect) was dissolved in a pint or so of boiling water. This done, the tea, the sweets and acids were commingled, and the foundation or sherbet tasted by the experienced palate of the grand compounder; six glasses of cognac, two of madeira, and the bottle of old rum were added, and over all about a quart more of boiling water, and, as a finishing touch, the slightest possible sprinkling of nutmeg. Here was the punch! and oh! what punch! it out-nectared nectar! I have, in the West Indies, since the period I am recording, drunk some very luscious and fascinating mixtures nearly resembling it; but I never know it surpassed, if equalled, even in the tropical regions.”—_From Topley’s Sportsman in Canada._ POSSET, ROYAL.—Take half a pint of ale, mix a pint of cream with it; then add the yolks of four eggs and the whites of two well beaten, sweeten to taste and flavour with nutmeg. Pour into a saucepan, set over the fire, stir well until thick, and before it boils, remove; pour into a basin and serve hot. POSSET, SACK.—Put a quart of new milk into a saucepan, and place it over a slow clear fire. When it boils, crumble four Damascus biscuits (page 279) into it; give it one boil, remove from the fire, add grated nutmeg and sugar to taste, stir in half a pint of sack (canary wine), and serve. French roll will answer instead of the biscuits. POSSET, SNOW.—Boil a stick of cinnamon, and a quarter of a nutmeg, with a quart of new milk, and when it boils remove the spice. Beat the yolks of ten eggs well, and mix gradually with the milk until thick; then beat the whites of the eggs with sugar and canary wine into a snow. Put a pint of canary (sack) into a saucepan, sweeten to taste, set over a slow fire, and pour the milk and snow into the saucepan, stirring all the time it is over the fire; when warm, remove from the fire, cover close, and set aside for a little time before being used.