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THE MIXICOLOGIST.
Tea Punch.
(Use heated metal bowl.)
Take% pint of good brandy,
pint of rum.
^ pound of loaf-sugar, dissolved in water.
I ounce of best green tea.
I quart of boiling water.
I large lemon.
Infuse the tea in the water. Warm a silver or
other metal bowl until quite hot; place in it the
brandy, rum,sugar, and the juice of the lemon. The
oil of the lemon peel should be first obtained by rub
bing with a few lumps of the sugar. Set the con
tents ofthe bowl on fire; and while flaming, pour
in the tea gradually, stirring with a ladle. It will
continue to burn forsome time,and should be ladled
into glasses while in that condition. A heated
metal bowl will cause the punch to burn longer than
if a china bowl is used.
Punch a la Romaine.
(For a party of fifteen.)
Take i bottle ofrum.
1 bottle of wine.
ID lemons.
2 sweet oranges.
2 pounds of powdered sugar,
lo eggs.
Dissolve the sugar in the juice of the lemons and
oranges, adding the thin rind of one orange; strain