1872 Cooling Cups and Dainty Drinks (Mixellany)

222 Pouches a la Romaine. ginger; the frothed whites of 4 eggs, with 3 oz. of sugar (powdered); put in freezing-pofc ; add, while working, wine-glass of rum, and two of sherry or champagne ; serve as given. Ponche a la Romaine, ci la Montrose. —Quart of cherry-water ice, bottle of Moselle, wine-glass of Kirschwasser, ditto of noyeau, wine-glass of gin ;• work till well frozen; add 5 whites of eggs of Italian meringue paste; serve in coloured glasses. Ponclte a la Romaine, a la Jones. —Pint of noyeau ice ; gill of Curacjoa ; pint of orange wine; 4 whites of eggs, beaten up in a froth, with 4 oz. pounded sugar ; freeze and serve. Ponche a la Romaine, a la Hastings. —Quart of pine-apple ice; clear lemon-juice, to taste; bottle of sparkling Moselle or Champagne, wine-glass of Chartreuse, ditto of peach brandy, whites of 6 eggs, beaten up with 6 oz. pounded sugar. Ponche a la Romaine, a la Hall. —1 pint pine- apple syrup, 2 drops essence of orange-peel, 1 drop of ambergris, pint of dry sherry, pint of cider, 4 whites of eggs of Italian meringue paste ; while freezing, add J pint of rum; if too stiff, thin with cider; serve in coloured glasses. Ponche a la Romaine, a la Jeanes. —1 quart lemon ice, whites of 3 eggs, 3 oz. powdered sugar,