Directions for Cookery, in its Various Branches

of the East Indies. It should be kept in a bottle, and a little of it will be found to impart a very fine and fragrant flavour to punch made in the usual manner. FROZEN PUNCH. Is made as above, omitting one half of the rum or whiskey. Put it into an ice-cream freezer, shaking or stirring it all the time, when it is frozen, send it round immediately, in small glasses with a tea-spoon for each. ROMAN PUNCH. Grate the yellow rinds of twelve lemons and two oranges upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next day. Then strain it through a sieve, add a bottle of champagne, and the whites of eight eggs beaten to a froth. You may freeze it or not. MILK PUNCH. What is commonly called milk punch, is a mixture of brandy or rum, sugar, milk and nutmeg, with-without either lemon juice or water. It is taken cold with a lump of ice in each tumbler. FINE MILK PUNCH. Pare off the yellow rind of nine large lemons, and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. You may either use it as soon as it is cold, or make a larger quantity, (in the above proportions,) and bottle it. It will keep several months. REGENT'S PUNCH. Take four large lemons; roll them on the table to make them more juicy, and then pare them as thin as possible. Cut out all the pulp, and throw away the seeds and the white part of the rind. Put the yellow rind and the pulp into a pint of boiling water with two tea-spoonfuls of raw green tea of the best sort. Let all boil together about ten minutes. Then strain it through linen, and stir in