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106
PUNCHES.
325. '.ilrrack
§oam.
Mix one quart of sour cream with half a pint of arrack, and
four ounces of lump-sugar; beat it to foam, and serve it in glasses.
326. '.ilrrack l)hmclJ.
Rub the peel of three or four lemons on twelve ounces of loaf.
sugar, break the sugar, and dissolve it in one quart of strong,
boiling tea; add the juice of six or eight lemons, and a pint of
good arrack.
327.
'.lnotl)rr.
Cut six unpeeled lemons into thin slices; remove their seeds;
infuse them in one pint of arrack six hours; take them out care–
fully with a fork without squeezing them, then dissolve one pound
of lump-sugar in three pints of boiling water, add the arrack,
let the beverage get cool, and serve in small glasses.
328.
Eur
l)lunclJ.
Boil one quart of beer with one-fourth of a pound of lump–
sugar and a stick of cinnamon; beat four eggs into foam, and
mix it with a wineglassful of old Jamaica rum; take the beer from
the fire .and add to it the mixture while continually stirring it;
serve in punch glasses.
329.
Erer
<ITIJctnbuu.
Stiftwo whole eggs in a glass of wine; pour this into a pint of
beer; add a teaspoonful of sugar, a stick of cinnamon, and a
piece of lemon-peel; beat the whok over a fire to foam, fill it
into cups, and serve.
330.
Eur <Wrog.
Beat four eggs, pour them into one quart of beer, add one–
fourth of a pound of sugar, a little cinnamon and lemon-peel;
put all over a fast fire, and beat continually, until it begins to
rise, without letting it boil; take it from the fire, continue beat–
in~
for a few mi11µtes , anr;l fill into glasses,