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P ut some pul verised sugar and ten fresh–
Jaid hens' eggs into a bowl, beat them well
together, and gradua lly unite the two mix–
tures by kee ping the eg·gs well stirred as it
is poured in; then whip it with a wh isk un–
til a fine froth rises, and if sweet enough it
is fit for immediate use.
This Punch should be drank as soon as
it is made, for if kept any length of time
it will turn sour.
Omit the wine and spirits, and freeze the
remainder, and a mould of ice may be ob–
tain ed equal to any in us e.
SHRUB PUNCH.
To make the above into S hrub Punch of
a s uperior flavour and quality to that in ge–
nera l us e, merely leave out the eggs.
LEMONADE.
To c onvert Egg Punch into a delicious
Lemo nad e, leave out the win e, s pirits, antl
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