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108
PUNCHES.
335. <!IampiclJcllo lJlnndJ.
Heat slowly the yolks of twelve eggs with two pounds of lump–
sugar on which you have rubbed off the rind of two oranges,
their juice and that of three lemons, and three bottles of claret;
beat it to foam until it begins to boil; then add carefully a bot–
tle
o(
old Jamaica rum, and serve at once.
336. <!IIJampagn.e lJlundJ.
Boil one and one-half pounds of lump-sugar in three pints of
water, add the juice of five lemons, half a bottle of arrack, and
one bottle of champagne ; heat it sufficiently, and serve
337. <!IIJampagn.c <!Idm.c.
Beat half a pound of pulverized sugar with the yolks of eight
eggs and five whole eggs to the form of frozen snow; add, while
continually beating, the rind of an orange, rubbed off on sugar,
and gradually a quart-bottle of champagne; heat over a slow fire,
while continually beating, and serve warm.
338. <ll:IJ.c
<!I~at.
Boil a large pot of mixed tea; a little sugar in the bottom of
a hot cup, two-thiids full of tea; fill the rest with Burgundy,
and serve.
If
desired, add a little vanilla to the tea.
339.
Qfnglis~
<!Ilard
1Punc~.
Boil, in half a pint of water, half a pound of lump-sugar
~ith
one-fifth o_f an ounce of cinnamon, one-tenth of an ounce of
pulverized ginger, and as many pulverized cloves, and the thinly
peeled rind of a n orange, to syrup; skim this with a wooden
spoon, and add two bottles of claret; t ake the vessel from the
fire before the ·wine begins to boil,