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

PUNCHES.

215

335. Camptdjdlo $itml). Heat slowly the yolks of twelve eggs with two pounds of lump- sugar on which you have rubbed off the rind of two oranges, their juice and that of three lemons, and three bottles of claret; beat it to foam until it begins to boil; then add carefully a bot- tle of old Jamaica rum, and serve at once. 336. (Iljampagitt JJutuI). Boil one and one-half pounds of lump-sugar in three pints of water, add the juice of five lemons, half a bottle of arrack, and one bottle of champagne; heat it sufficiently, and serve

337. Champagne

reme.

Beat half a pound of pulverized sugar with the yolks of eight eggs and five whole eggs to the form of frozen snow; add, while continually beating, the rind of an orange, rubbed off on sugar, and gradually a quart-bottle of champagne; heat over a slow fire, while continually beating, and serve warm.

338.

OTijat.

l)e

Boil a large pot of mixed tea; a little sugar in the bottom of a hot cup, two-thirds full of tea; fill the rest with Burgundy, and serve. If desired, add a little vanilla to the tea.

339.

(Ularet fltmdj.

nglisl)

Boil, in half a pint of water, half a pound of lump-sugar with one-fifth of an ounce of cinnamon, one-tenth of an ounce of pulverized ginger, and as many pulverized cloves, and the thinly peeled rind of an orange, to syrup; skim this with a wooden spoon, and add two bottles of claret; take the vessel from the fire before the wine begins to boil.