1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

PUNCHES.

I IO

344.

345. QJ:urrnnt £i~rub.

It is a kind of punch essence which, in combination with cold or hot water, furnishes a very delicious drink. Two quarts of currants are put in a pot which is placed in a larger one partly filled with water; let it slowly boil until the berries burst a nd the juice flows out; skim well and filter; to each pint of juice take three-fourths pound of sugar; dissolve it well, and add one quart of old Jamaica rum; filter the mixture again, bottle, and seal.

346.

Boil one quart of water with half a pound of sugar; beat ':.he yolks of five eggs in one pint of St. Croix rum, and add this, while continually stirring, to the boiling water.

347.

Six eggs, and the yolks of ten eggs are well stirred in a new enameled pot, with one and one-fourth pounds of ",Powdered sugar; add, while continually stirring , one bottle of Rhine wine and one quart of cold water ; put over a coal-fire, and beat until it bo ils; add ·the juice of two ora nges and of two lemons, and half a bottle of arrack; beat again until boiling, strain throug h a sieve, and serve.