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Brooks Punch

Wash and peel very thin two dozen lemons and squeeze the juice over the grated rinds. Let stand overnight, and in the morning add two glasses of grape jelly. Add four cupfuls of sugar to three quarts of milk, and heat slowly until the sugar is dissolved. Pour over the fruit juices. When cold strain through a jelly bag, being careful not to squeeze it. Pour into a punch bowl and serve with cracked ice.