1934 Harry Johnson's new and improved Bartenders' Manual

247 —

PUNCH A LA ROMAINE. (Party of twelve.)

f quart of Jamaica rum; 1 quart of sherry wine; 5 lemons; 2 oranges, cut in slices; 6 eggs;

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of one orange; strain through a sieve into a howl, and add, by degrees, the Avhites of the eggs beaten to a froth; place the bowl on ice for a while; then stir in briskly the rum and sherry Avine, and serve.

BRANDY SPLIT. (Use a medium size fizz glass.)

1 pony glass of brandy (MartelL); 1 or 2 small lumps of ice; 1 bottle of club soda;

Fill up the glass, and serve. As a rule, this drink is generally drank by a party of two; 1 bottle of soda is suffieient to fill both glasses, and, therefore, is called a split. WEDDING PUNCH FOR A PARTY. (Use a large punch bowl.) i pint of pineapple syrup; i pint of lemon jtiice; 1 wine glass of lemon syrup; i pound of loaf sugar; 1 quart of boiling water or imported German setters water; 1 quart of claret or port wine; d grains of vanilla; 1 grain of ambergris; 1 pint of strong brandy (Martell); Rub the vanilla and ambergris with the sugar into