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THE MIXICOLOGIST.
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Victoria Punch.
Take 6 or 8 orauges.
12 lemons.
3 pounds of sugar.
8 whites of eggs.
2 pounds of water.
1 pint of sweet wine.
i pint rum.
Grate the rinds of half the lemons into a bowl, add
the rum, and rub with the back of a spoon to extract
the flavor. Squeeze in the juice of all the fruit, add
other ingredients and freeze. Then whip the whites,
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.
Stir in ; beat up; and freeze again.
Turkish Sherbet.
Take 1 quart sweet wine.
1 quart water.
2 pounds ofsugar.
2lemons—juice only.
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6 oranges—juice only.
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8 ounces blanched almonds.
8 ounces muscatel grapes.
4 ounces figs, cut small,
4 ounces seedless raisins.
8 whites of eggs.
6 cloves, a small piece of cinnamon and a little
caramel coloring.
Make a hot syrup of the sugar and water and pom-
it over the raisins,cloves and cinnamon. When cool add
orange, lemon juice and wine. Strain and freeze in the
usual manner. Take out the spices and add the scalded
raisins, figs, grapes and almonds last.