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PUNCHES.
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Beat the yolks of six eggs with one pound of powdered sugar;
add half a bottle of fine rum or arrack; beat one and a half
quarts o f milk and the whites of the six eggs to a consistent
foa m; mix both ingredients together, and beat again.
(This drink is very palatable, especially for ladies.)
345. <.!Inrrnnt £il)rnll.
It is a kind of punch essence which, in combination with cold
or hot water, furnishes a very delicious drink.
Two quarts of currants are put in a pot which is placed in a
larger one partly filled with water; let it slowly boil until the
berries burst and the juice flows out; skim well and filter ; to
each pint of juice take three-fourths pound of sugar; dissolve it
well, and add one quart of old Jamaica rum; filter the mixture
again, bottle, and seal.
Boil one quart of water with half a pound of sugar; beat '.:he
yolks of five eggs in one pint of St. Croix rum, and add this, while
continually stirring, to the boiling water.
3li.7.
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Six eggs, and the yolks of ten eggs are well stirred in a new
enameled pot, with one and one-fourth pounds of powdered
sugar; add, while continually stirring , one bottle of Rh ine wine
and one quart of cold wate r; put over a coa l-fire, and beat
until it boils; add the juice of two·o ranges and of two lemons,
and half a bottle of arrack; bea t ag ain until boiling, strain
thro ug h a sieve, and serve.