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Punch a la Romaine.
For a party of fifteen.
One bottle rum.
One bottle wine.
Ten lemons.
Two sweet oranges.
Two pounds powdered sugar.
Ten eggs.
Dissolve the sugar in the juice of the lem
ons and oranges, adding the thin rind of one
orange; strain through a sieve into a bowl,
adding by degrees the whites of the eggs
beaten to a froth. Place the bowl on ice until
cool, then stir in the rum and wine until well
mixed.
Ale Punch.
Take one quart of mild ale.
One glass of white wine.
One glass of brandy.
One glass of Gapillaire.
One lemon.
Mix the ale, wine, brandy and Gapillaire
together with the juice of the lemon and a
portion of the peel pared very thin. Grate
nutmeg on the top and add a bit of toasted
bread.
Prince Henry Punch.
Fill mixing glass with shaved iice.
Juice of half a lime, leaving lime in glass.
One pony of Medford rum.
Two dashes of raspberry syrup.
One pony of Ghartreuse (green).
Stir well; fill with soda; dress with fruit;
serve in same glass with straw.
Rhine Wine and Seltzer.
Use large bar glass.
Fill glass half full Rhine wine, balance with
seltzer. Both the Rhine wine and seltzer
should be kept on ice.
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