1899 The Mixicologist by C F Lawlor

22

THE MIXICOLOGIST.

Tea Punch. (Use heated metal bowl.)

Take% pint of good brandy, pint of rum.

^ pound of loaf-sugar, dissolved in water. I ounce of best green tea. I quart of boiling water. I large lemon. Infuse the tea in the water. Warm a silver or other metal bowl until quite hot; place in it the brandy, rum,sugar, and the juice of the lemon. The oil of the lemon peel should be first obtained by rub bing with a few lumps of the sugar. Set the con tents ofthe bowl on fire; and while flaming, pour in the tea gradually, stirring with a ladle. It will continue to burn forsome time,and should be ladled into glasses while in that condition. A heated metal bowl will cause the punch to burn longer than if a china bowl is used.

Punch a la Romaine. (For a party of fifteen.)

Take i bottle ofrum. 1 bottle of wine. ID lemons. 2 sweet oranges.

2 pounds of powdered sugar, lo eggs.

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of one orange; strain