47 / 100
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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.