1895 The Mixicologist (First Edition) by C F Lawlor

THE MIXICOLOGIST.

22

Tea Punch. (Use lieated métal bowl.)

Take Yz pint of good brandy. Y pint of rum.

Y pound of loaf-sugar, dissolved in water. i ounce of best green tea. i quart of boiling water. i large lemon. Infuse the tea in the water. Warm a silver or other métal bowl until quite hot ; place in it the brandy, rum, sugar, and the juice of the lemon. The oil of the lemon peel should be first obtained by rub- bing with a few lumps of the sugar. Set the con­ tents of the bowl on fire ; and while flaming, pour in the tea gradually, stirring with a ladle. continue to burn for some time, and should be ladled into glasses while in that condition. A heated métal bowl will cause the punch to burn longer than if a china bowl is used. It will

Punch a la Romaine. (For a party of fifteeu.)

Take i bottle of rum. 1 bottle of wine. io lemons. 2 sweet oranges.

2 pounds of powdered sugar. io eggs.

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of one orange ; strain