1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

78 A COMPLETE BUFFET MANUAL,OR

Mix this thoroughly with a ladle, and add: 4 eggs, the whites only, and drink this as hot as possible. If the punch is too strong, add more green tea to taste, and if not hot enough, place the entire mix ture over the fire and have it heated, but not boiled, and serve. OXFORD PUNCH. • (A favorite drink of the Oxford students.) 1 pint of Cognac brandy. 1 pfnt of'old Jamaica rum. 1 quart of orange shrub. % pint of sherry. 1 bottle of Capillaire. 2 quarts of boiling water. 6 glasses of calf's-foot jelly. 6 lemons. 4 sweet oranges. Sufficient loaf sugar, dissolved in some of the hot water. Rub the rinds of 3 lemons with sugar. Cut the peel very fine off 2 more lemons and 2 of the oranges. Press out the juice of all the oranges and lemons. Place the whole, with the jelly, in a jug and stir well. Pour on the water, and let it stand for twenty minutes. Strain through a fine sieve into a large bowl; add the Capillaire, spirits, shrub, and wine, stirring well.

GRANDFUR PUNCH, (Use a large bowl.),

1% lbs. loaf sugar. • 6 lemons, cut in slices. 1 gill of Anisette.