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

PUNCHES.

223

371. CoRr Jjoppdpoppd.

The yolks of four eggs and a little ground nutmeg are stirred into half a pint of cold, sweet cream, and beaten to a thick foam; add one gill of Santa Cruz rum, and sweeten to taste.

372.

jjoppdpoppel.

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One quart of sweet cream and two tablespoonfuls of powder- ed sugar are heated to the boiling-point; into a little milk stir the yolks of four fresh eggs, and beat all to a thick foam; finally add half a pint of rum. Serve in glasses or cups. Instead of cream you may use boiling water or tea.

373. $ot ttHne.

Heat one quart of good claret with six ounces of lump-sugar, a stick of cinnamon, six cloves, and the rind of a thinly peeled lemon; let it boil for a moment; strain and serve in glasses.

374.

Boil the rind of a lemon, one-fourth ounce of stick cinnamon, and eight cloves in one pint of water very slowly for half an hour; add two bottles of claret; sweeten all with one pound of lump-sugar; place the well-covered pot in boiling water until the wine boils; strain and serve.

375.

Boil three bottles of Bordeaux or Roussillon in an enameled pot with one pound of sugar, one-third ounce of stick cinnamon, two or three leaves of mace, and six bay-leaves; take it from the fire, and light it with a burning paper; let it burn for three min- utes, strain, and serve in glasses.