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

PUNCHES.

III

34.S. Qfgg 1riqnor.

Put in a tureen the yolks of twelve fresh eggs, one pound of pulverized sugar, a small teaspoonful of powdered cinnamon, and a little grated nutmeg ; place the tureen on ice ; beat the yolks to foam, and add, while beating, one pint of kirschwasser and three pints of sweet cream; beat the mixture for another quarter of an hour, strain through a sieve, and serve in glasses.

349. Qfgg .£l1ilk WnnclJ.

Infuse a stick of vanilla in one quart of boiling milk; strain the milk, add six ounces of sugar and one quart of sweet cream: let this boil up once more; stir into it the yolks of five or six eggs; let the fluid get cool, and add one pint of Santa Cruz rum.

350. Qfgg--Nogg WnnclJ.

Beat well the yolks of four eggs in a tureen with six ounces of powdered sugar ; add gradually one pint of fine brandy, one-fifth of a pint of Santa Cruz rum, one pony of maraschino, and two quarts of milk; beat the whites of the eggs till they as– sufue a light, snowy appearance, and sweeten with a little vanilla or lemon sugar; let the whites float on top of the mixture; put it on -ice, and serve cold.

351.

Take one bottle of Rhine wine, the juice of two lemons and their peel rubbed on six ounces of lump-sugar, ten eggs, and nine ounces of pulverized sugar; sti;· all well ; place -the pot in a vessel partly filled with bo iling water, beat the mixt ure to a thick foam, and add finally half a pint of warmed arrack,