1872 Cooling Cups and Dainty Drinks (Mixellany)

Pouches a la JRomaine. 223 1 glass Cognac brandy, 1 glass best rum, £ pint champagne, 2 glasses dry sherry; stir the lemon ice in a basin; add the frothed whites, beaten up into a stiff paste, with the pounded sugar; mix the spirit and wine; freeze in freezing-pot, and serve in coloured glasses. Ponche a la Romaine, a la Somerset. —Quart of lemon-water ice, pint of Amontillado, liqueur- glass of Chartreuse, bottle of Champagne, frothed whites of 4 eggs,, 4 oz. of sugar. Proceed as shown in previous formula. Ponche a la Romaine, a la Reid. —Quart of lemon-water ice, gill of rum, pint of Chablis, the whisked whites of 4 eggs, with 4 oz. powdered sugar; freeze by the usual method.