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'l'HE lVIIXICOLOGIST.
Tea
Punch.
(Use h eated m e tal bowl.)
Take
Yz
pint of good brandy.
Yz
pint of rum.
J4
pound of loaf-sugar, dissolved in water.
r ounce of best green tea.
r quart of boiling water.
r large lemon.
Infuse the t ea in the water. Warm a silver or
other metal bowl until quite hot; place in it the
brandy, rum, sugar, and the juice of the lemon. The
oil of the lemon peel should be first obtained by rub–
bing with a few lumps of the sugar. Set the con–
tents of the bowl on fire; and while flaming , pour
in the tea gradually, stirring with a ladle.
It
will
continue to burn for some time, and sh ould be ladled
into glasses while in that condition. A heated
metal bowl will cause the punch to burn longer than
if a china bowl is-used.
Punch
a la Romaine.
(For a party of fifteen.)
Take r bottle of rum.
r bottle of wine.
ro lemons.
2
sweet oranges.
2
pounds of powdered sugar.
10
eggs.
Dissolve the sugar in the juice of th': lemons and
oranges, adding the thin rind of one orange; strain