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

PUNCHES.

217

344. (Bream |)i:nct)

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Beat the yolks of six eggs with one pound of powdered sugar; add half a bottle of fine rum or arrack; beat one and a half quarts of milk and the whites of the six eggs to a consistent foam; mix both ingredients together, and beat again. (This drink is very palatable, especially for ladies.)

345. Currant Sljritb.

It is a kind of punch essence which, in combination with cold or hot water, furnishes a very delicious drink. Two quarts of currants are put in a pot which is placed in a larger one partly filled with water; let it slowly boil until the berries burst and the juice flows out; skim well and filter; to each pint of juice take three-fourths pound of sugar; dissolve it well, and add one quart of old Jamaica rum; filter the mixture again, bottle, and seal.

346.

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Boil*one quart of water with half a pound of sugar; beat the yolks of five eggs in one pint of St. Croix rum, and add this, while continually stirring, to the boiling water.

347.

Six eggs, and the yolks of ten eggs are well stirred in a new enameled pot, with one and one-fourth pounds of powdered sugar; add, while continually stirring, one bottle of Rhine wine and one quart of cold water; put over a coal-fire, and beat until it boils; add the juice of two oranges and of two lemons, and half a bottle of arrack; beat again until boiling, strain through a sieve, and serve.