1892 The flowing bowl when and what to drink (1892, c1891)

PUNCHES.

213

325. 2trroxk Jo am. Mix one quart of sour cream with half a pint of arrack, and four ounces of lump-sugar; beat it to foam, and serve it in glasses. 326. Arrack JJund). Rub the peel of three or four lemons on twelve ounces of loaf- sugar, break the sugar, and dissolve it in one quart of strong, boiling tea; add the juice of six or eight lemons, and a pint of good arrack. 327. remove their seeds; infuse them in one pint of arrack six hours; take them out care- fully with a fork without squeezing them, then dissolve one pound of lump-sugar in three pints of boiling water, add the arrack, let the beverage get cool, and serve in small glasses, Cut six unpeeled lemons into thin slices; Boil one quart of beer with one-fourth of a pound of lump- sugar and a stick of cinnamon; beat four eggs into foam, and mix it with a wineglassful of old Jamaica rum; take the beer from the fire and add to it the mixture while continually stirring it; serve in punch glasses. 329. Beer Stir two whole eggs in a glass of wine; pour this into a pint of beer; add a teaspoonful of sugar, a stick of cinnamon, and a piece of lemon-peel; beat the whole over a fire to foam, fill it into cups, and serve. 330. 1m* (S&rog. Beat four eggs, pour them into one quart of beer, add one- fourth of a pound of sugar, a little cinnamon and lemon-peel; put all over a fast fire, and beat continually, until it begins to rise, without letting it boil; take it from the fire, continue beat- ing for a few minutes, and fill into glasses. 328. Br fluncl).