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I IO
PUNCHES.
344. <!Ir.cam
lP
nnd)
a
l''.2lmhiquc.
Beat the yolks of six eggs with one pound of powdered sugar;
add half a bottle of fine rum or arrack; beat one and a half
qua rts of milk and the whites of the six eggs to a consistent
foam; mix both ingredients together, and beat again.
(This drink is very palatable, especially for ladies.)
345.
QJ:urrnnt
£i~rub.
It
is a kind of punch essence which, in combination with cold
or hot water, furnishes a very delicious drink.
Two quarts of currants are put in a pot which is placed in a
larger one partly filled with water; let it slowly boil until the
berries burst a nd the juice flows out; skim well and filter; to
each pint of juice take three-fourths pound of sugar; dissolve it
well, and add one quart of old Jamaica rum; filter the mixture
again, bottle, and seal.
346. <!E11g @iro11.
Boil one quart of water with half a pound of sugar; beat ':.he
yolks of five eggs in one pint of St. Croix rum, and add this, while
continually stirring, to the boiling water.
347. <!Egg \OnndJ.
Six eggs, and the yolks of ten eggs are well stirred in a new
enameled pot, with one and one-fourth pounds of ",Powdered
sugar; add, while continually stirring , one bottle of Rhine wine
and one quart of cold water ; put over a coal-fire, and beat
until it bo ils; add ·the juice of two ora nges and of two lemons,
and half a bottle of arrack; beat again until boiling, strain
throug h a sieve, and serve.