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24
DRINKS
A
LA
MODE
half-dozen
lemons
used,
beat
up
the
whites
of
three
eggs
to
a
stiff
snow,
and
pour
upon
them
half
a
pound
of
simple
syrup
that
has
been
boiled
to
the
thickness
of
molasses
and
cooled,
mix
well
toge-
ther,
and
add
and
work
it
into
the
frozen
sherbet.
Just
before
serving
add
for
every
six
lemons
used
half
a
pint
of
old
rum,
half
a
pint
of
brandy,
a
wineglassful
of
maraschino,
and
a
pint
of
the
best
champagne.
Stir
these
all
well
up
together,
and
freeze
again
for
a
short
time.
Rum
Punch.
Francatelli's
Recipe
for
Bottling.
Mix
together
a
quart
of
brandy,
a
quart
of
rum,
half
a
pint
of
strong
green
tea,
half
a
pint
of
arrack,
the
strained
juice
of
twelve
lemons,
the
thin
rind
of
four
lemons,
half
a
nutmeg
grated,
a
well-bruised
stick
of
cinnamon,
twelve
bruised
cloves,
thirty
bruised
coriander
seeds,
two
pounds
of
sliced
pine-apple,
nine
pounds
of
loaf
sugar,
and
two
quarts of
boiling
water
;
stir
together.
Keep
it
very
closely
covered
for
two
days,
then
boil
two
quarts
of
pure
milk
and
add
it
to
the
mixture,
and
mix
thoroughly,
and
in
an
hour's
time
filter
;
then
bottle
off
and
cork
down
tight.
Ice
it
before
serving.
Russian
Punch.
Dissolve
a
pound
of
sugar
in
three
pints
of
green
tea
(it
must
not
be
strong)
;
add
half
a
tumblerful
of
lemon
or
lime
juice
and
a
gill
of
Kiimmel.