1896 Fancy Drinks and Popular Beverages by the Only William

PUNCHES.

II I

348.

Put in a tureen the yolks of twelve fr~sh eggs, one pound of pulverized sugar, a small t easpoonful of powdered cinnamon, a nd a little grated nutmeg; place the tureen on ice ; beat the yolks t o foam, a nd add, while beating, one pint of kirschwasser and three pints of sweet cream; beat the mixture for a nother quarter of an hour, strain through a sieve, and serve in glasses.

349.

Infuse a stick of vanilla in one quart of boiling milk ; strain the milk, a dd 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 a dd one pint of Santa Cruz rum.

350.

Beat well the yolks of four eggs in a tureen \vith six ounces of powdered sugar; add g radually 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– sume a light, snowy appearance, a nd 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. C!fgg 1JlnndJ.

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