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PUNCHES.
III
34.S. Qfgg
1riqnor.
Put in a tureen the yolks of twelve fresh eggs, one pound of
pulverized sugar, a small teaspoonful of powdered cinnamon,
and a little grated nutmeg ; place the tureen on ice ; beat the
yolks to foam, and add, while beating, one pint of kirschwasser
and three pints of sweet cream; beat the mixture for another
quarter of an hour, strain through a sieve, and serve in glasses.
349.
Qfgg
.£l1ilk
WnnclJ.
Infuse a stick of vanilla in one quart of boiling milk; strain
the milk, add six ounces of sugar and one quart of sweet cream:
let this boil up once more; stir into it the yolks of five or six eggs;
let the fluid get cool, and add one pint of Santa Cruz rum.
350.
Qfgg--Nogg
WnnclJ.
Beat well the yolks of four eggs in a tureen with six ounces
of powdered sugar ; add gradually one pint of fine brandy,
one-fifth of a pint of Santa Cruz rum, one pony of maraschino,
and two quarts of milk; beat the whites of the eggs till they as–
sufue a light, snowy appearance, and sweeten with a little vanilla
or lemon sugar; let the whites float on top of the mixture; put
it on -ice, and serve cold.
351.
<!fgg
1Pnnd).
Take one bottle of Rhine wine, the juice of two lemons and
their peel rubbed on six ounces of lump-sugar, ten eggs, and
nine ounces of pulverized sugar; sti;· all well ; place -the pot in a
vessel partly filled with bo iling water, beat the mixt ure to a thick
foam, and add finally half a pint of warmed arrack,