Glasgow Punch
To each tumblerful of punch allow one tablespoonful of icing-sugar, one lemon, one wine glassful of rum and about three-quarters of a tumbler of water. Dissolve the sugar with a little water in the punch-bowl, strain the lemon juice into this, add the water and mix thoroughly. In the just mixing of the sherbet, as this liquor is called, lies the secret of success. Now add the rum. Should limes be available, use less lemon, and after the rum is added, cut the limes and run each section round the inside rim of the bowl, squeezing in enough of the juice to flavour the whole without making it too acid.
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