Cover the spices with cold water and bring to the boil, adding the wine and sugar. Allow to heat. Meanwhile, warm the punch bowl, add the egg yolks and whites, beat up. When the wine is warm, mix a teacupful with the eggs. Repeat this process five times, each time allow wine to become warmer. Boil remaining wine. Add to punch bowl, stirring until it froths. Fill cored apples with sugar, sprinkle on a little of the spice and roast until nearly done. Throw them into the bowl and serve the whole Punch very hot.
SHANGHAI COSSACK PUNCH 1 pint Brandy
1 pt. Curagao, Yellow 2 Lemon Peels, yellow part 1 qt. Hot Tea ^ pint Dark Rum 4 Lemons (strained juice) li teaspoonfuls Orgeat Syrup Orange Flower Water
This is simmered up once over a spirit lamp and poured off steaming to each guest, who sweeten to taste—most adding a dash or two of orange flower water.
ROCK AND RYE
1 bottle Rye Whisky 1 tot Rum \ cup Rock Candy Sugar 1 doz. Cloves
2 quarters Fresh Oranges, with peel 2 quarters Fresh Lemon, with peel 2 sticks of Cinnamon
Put all the ingredients into a jar. First spike the quarters of orange and lemon with the cloves, cover with the rye and leave to stand for two weeks. Serve in cocktail glass with a little fresh lemon juice or can be drunk similar to a liqueur. Wonderful cure for colds, chills, megrims or London fogs. HOT BUTTERED RUM Into a goblet glass place a good teaspoonful of brown sugar and the twist of lemon peel, also a teaspoonful of lemon juice and 4 cloves. Add \\ measures of Rum and a spoon. Almost fill the glass with boiling water, stir, then slide a teaspoonful of butter on top, also a pinch of nutmeg.