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

PUNCHES.

127

li19. lllnssian l~ nnc~. Rub the peel of four lemons and of four oranges off on two pounds of sugar; put it in a tureen; add the juice of the fruits, and one and a half quarts of cold water; let the tureen stand un– til the sugar is melted; fill all in a freezing-can, and prepare ice– cream of it. Then add gradually one bottle of champagne, and half a bottle of arrack; mix all well, and serve in glasses. Rub the ·yellow· rind of four fine oranges lightly on half a pound of loaf-sugar; pulverize; put in a kettle; squeeze the juice of the fruit on it; add six eggs, and the yolks of four; beat them well; add one and a half quarts of Rhine wine, and beat all over a slow fire to a thick, boiling mass. Take the Sapazeau from the fire, mix with a small cup of maraschino, and serve hot in cups or glass mugs. 421. Snoui-.§lakcs. Two bottles of Moselle or Rhine wine are slowly heated with some lemon-peel and four ounces of sugar. Beat the whites of four eggs with a little powdered sugar and some lemon extract to a thick foam; with a spoon take off small snowballs from the foam, and place them in the boiling wine; take them out again carefully with a lifter; then stir the yolks of the eggs in a little wine, and add it to the hot wine while continually stirring. Pour the wine in a bowl; place the snowballs on top, and grate a little cinnamon. 422. Sporting l?m1c~. A bottle of brandy, half a pint of Jamaica rum, half a pint of peach brandy, a wineglassful of curac;ao, one-fourth pound of sugar-dissolved in hot water; mix all this in a bowl; add a lump of ice, and serve.

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