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

PUNCHES.

218

348.

gg Ctquor.

Put in a tureen the yolks of twelve fresh eggs, one pound of pulverized sugar, a small teaspoonful of powdered cinnamon, and a little grated nutmeg; place the tureen on ice; beat the yolks to foam, and add, while beating, one pint of kirschwasser and three pints of sweet cream; beat the mixture for another quarter of an hour, strain through a sieve, and serve in glasses.

349. #gg ftlilk Jtondj.

Infuse a stick of vanilla in one quart of boiling milk; strain the milk, add six ounces of sugar and one quart of sweet cream: let this boil up once more; stir into it the yolks of five or six eggs; let the fluid get cool, and add one pint of Santa Cruz rum.

350.

Beat well the yolks of four eggs in a tureen with six ounces of powdered sugar; add gradually one pint of fine brandy, one-fifth of a pint of Santa Cruz rum, one pony of maraschino, and two quarts of milk; beat the whites of the eggs till they as- sume a light, snowy appearance, and sweeten with a little vanilla or lemon sugar; let the whites float on top of the mixture; put

and serve cold.

on ice,

it

351.

Take one bottle of Rhine wine, the juice of two lemons and their peel rubbed on six ounces of lump-sugar, ten eggs, and nine ounces of pulverized sugar; stir all well; place the pot in a vessel partly filled with boiling water, beat the mixture to a thick foam, and add finally half a pint of warmed arrack.