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Bermuda Milk Punch
Chip off the rind of eighteen Lisbon lemons. Put to steep in one quart of white rum. Cover the vessel closely and let stand. Second day squeeze the juice of the eighteen lemons on four pounds of white loaf sugar. Third day, mix all together and add three more quarts of Jamaica rum, two quarts of boiling milk and five quarts of boiling water. Stir well, cover closely and allow to stand until next day. Strain through a flannel bag, then through filtering paper; bottle, corking tightly, and keep in a cool place. This will keep years. Frozen it makes a delightful dinner punch.
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