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

PUNCHES.

219

352.

Pour three-fourths of a quart of boiling water on one ounce of fine black tea; let it stand for about six minutes; strain the tea, sweeten with four ounces of sugar, add the well-beaten yolks of five eggs, and stir thoroughly; fill it into a freezing-can, and turn it in the ice-cream freezer for ten minutes; add the juice of two lemons and two oranges, and turn again for a quarter of an hour; three-quarters of an hour before serving the punch begin anew to turn and stir the whole mixture, so as to make it flowing and foamy. Finally beat the whites of the five eggs to foam; mix it with one-fourth pound of sugar, add it to the punch, and half a pint of Santa Cruz rum, and serve in glasses. 353. Colb The yolks of seven fresh eggs are stirred with two ounces of powdered sugar and a teaspoonful of lemon-juice ; add this to two quarts of cold Rhine wine while briskly and continually stirring. 354. (na ttJine. One pint of white wine, the yolks of two fresh eggs, two ounces of pulverized sugar, are well mixed, and beaten over fire until the wine rises. 355. ftnotljer. Boil one pint of Rhine wine, half a pint of water, and two ounces of sugar; meanwhile stir the yolks of two eggs in two tablespoonfuls of cold water; add the boiling wine while contin- ually beating or stirring, and serve in glasses. 356. (Inslial) JJtmclj. Rub the rind of two large lemons on half a pound of sugar; put it in a tureen, squeeze the juice of the fruit on it, pour one quart of boiling water over it; stir all well; add three gills of rum, half a pint of best brandy; grate a little nutmeg, heat it over a coal fire, but do not let it boil, and fill into glasses.