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

PUNCHES.

232

a la Homaine.

410. JJuncI)

Rub the rind of two oranges and one lemon on one and a half pounds of sugar; put it in a tureen, and add one pint of water; when the sugar is properly dissolved add the juice of four oranges and two lemons, half a bottle of Rhine wine, half a pint of arrack, half a pint of maraschino, and a pint-bottle of champagne; place the mixture in the freezing-can, turn continually, and let it freeze; finally, stir the froth of the whites of five eggs, sweetened with sugar, to it; let all freeze for a while, until it looks like thick cream; serve in champagne glasses. 411. ftnotljer. Rub the peel of six lemons off on sugar; squeeze the juice of the lemons and of two oranges; add half a pint of water and one pint of sugar-syrup out of three-fourths pound of sugar and one pint of water; stir all well, and let it freeze in the freezing-can. Then mix the solid froth of the whites of four eggs with half a pound of pulverized sugar; add this, with three gills of brandy, a bottle of champagne, and a cup of green tea, to the ice; mix all thoroughly; leave the punch for a short while in the freezing- can, and serve in glasses. The thin peel of four lemons, half an ounce of stick cinna- mon, six cloves, two pounds of sugar, one and a half quarts of water are heated over a slow fire until the sugar is dissolved. Add the juice of eight lemons, two quarts of claret, one bottle of arrack, one quart of white wine; heat it once more to the boiling-point, and serve. 413. Hospberrg |)uncl). Two quarts of moderately strong black tea are mixed with one pint of raspberry-juice, and heated; then dissolve in it two pounds of sugar; let the fluid boil for a few seconds; add one quart of arrack de Batavia, and serve at once. 412. J)uncl) d la (Knrolictme.