1895 The Mixicologist by C F Lawlor

'l'HE lVIIXICOLOGIST.

22

Tea Punch. (Use h eated m e tal bowl.)

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

J4 pound of loaf-sugar, dissolved in water. r ounce of best green tea. r quart of boiling water. r large lemon.

Infuse the t ea in the water. Warm a silver or other metal 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. It will continue to burn for some time, and sh ould be ladled into glasses while in that condition. A heated metal bowl will cause the punch to burn longer than if a china bowl is-used.

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

Take r bottle of rum. r bottle of wine. ro lemons. 2 sweet oranges.

2 pounds of powdered sugar. 10 eggs.

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