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CHAPTER
VII
PUNCHES AND PARTY DRINKS
For Those Who See in the Bottom of a Punchbowl
a Horoscope of Gaiety, Joy, Revelry, Carousing
and Happy Madness
NECTAR PUNCH
Into a small punch bowl pour a quart of rum, one
pint of milk boiling hot, one quart of cold water, and a
pound of granulated sugar. Cool gradually and add ice.
Add a few slices of apple before serving.
PUNCH
A
LA ROMAINE
For a party of fifteen to twenty persons, dissolve two
pounds of powdered sugar in the juice of ten lemons and
two sweet oranges, adding the thin rind of one orange.
Strain this through a sieve into a large punch bowl and
add the white of ten eggs beaten to a froth. Place the
bowl on ice for a while, then stir in briskly a quart of
rum, and two bottles of Port wine. Do not serve too cold.
CLARET PUNCH
Fill a tumbler two thirds full of shaved ice, add a ·
teaspoonful of powdered sugar, a slice of lemon and a
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