two pounds of :.ugar in the juice of ten lemons anti two sweet oranges, which strain into the bowl, and add the rind of a n orange, a nd, by degrees, the whites of ten eggs, beaten pre,·iously up to a froth ; place on ice for a wh ile; t hen stir briskly and serYe 111 goblets. 119- ROCKY l\IOUl\TAI:\ PU:t\CH. L. D. Take a large soda-water glass and fill with chipped ice; put in a teaspoonful of sugar, and squeeze ha lf a lemon in ; add half a liqueur-glassful of marasch ino and a liqueur-glass of rum ; shake ~,·ell; fi ll up with champagne; decorate mth fru!ts m season, a nd dash th e top with claret ; t hen build up a pyramid with the whisked white of an egg. dash the top with claret or .-\ngostura bitters, and serve w ith straws.
1~0-ROYAL AQUARI G:'lf COFFEE PU:t\CH. L. D.
Take a half-pint tumbler and fill with chipped ice; put in a teaspoonful of powdered sugar, the. yolk of an egg, a nd a liqueur-glassful of old brandy ; ftll up th e tumbler with caje 11oir; shake well; tl~en put a little coloured sugar on top, and serve with straws.
121 - ROYAL AQL':\Rl Ul\I PUNCH.
Tak e a large punch bowl ; pnt in the yolks of six eggs a nd ha lf-pound of powdered sugar ; mix this well ; beat up the whites of the eggs separately, and then mix in the bowl ; add one wine-glassful ot cura~oa, a bottle of brandy, a ditto of "Liquid Sunshine " rum, two quarts of new milk, three bottles of soda-water; mix well together ; you will h ave sufficient to supply a party of twcnty-ftvc.