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

II6

PUNCHES.

371. qlolb iljopµclpoµpd. The yolks of four eggs a nd a little ground nutmeg are stirred into half a pint of cold, sweet cream, and beaten to a thick foam; add one g ill of Santa Cruz rum, and sweeten to taste. 372. 1ljot 1ljoplJdpoµpcl. One quart of sweet cream and two tablespoonfuls of powder– ed sugar are heated to the boiling-point ; into a little milk stir the yolks of four fresh eggs, a nd beat all to a thick foam; finally a dd half a pint of rum. Serve in glasses or cups. Instead of cream you may use boiling water or tea. 373. iljot lllinc. Heat one quart of good claret with six ounces of lump-sugar, a stick of cinnamon , six cloves, a nd the rind of a thinly peeled lemon; let it boil for a moment ; strain and serve in glasses. 374. '.l.notl)er. Boil the rind of a lemon, one-fourth ounce of stick cinnamon, a nd e ight cloves ·in one pint of water very slowly for half a n hour ; add two bottles of claret; sweeten all with one pound of lump-sugar; place the well-covered pot in boiling water until the wine boils ; strain and serve. 375. iljot lUin.e a la $rnnfni.a-.e. Boil three bottles of Bordeaux or Roussillon in an enameled pot with one pound of sugar, o ne-third ounce of stick cinnamon, t wo or three leaves of mace, a nd six bay-leaves; ta ke it from the fire, and light it with a burning paper; let it burn for three min– utes, strain, and serve in glasses.