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I 12
PUNCHES.
352.
<!Iola
<Egg
f~unclJ.
Pour three-fourths of a quart of boiling water on one ounce of
fine black tea; let it stand for about six minutes; strain the tea,
sweeten with four ounces of sugar, add the well-beaten yolks of
five eggs, and stir thoroughly; fill it into a freezing-can, and
turn it in the ice-cream freezer for ten minutes; add the juice of
two lemons and two oranges, and turn again for a quarter of an
hour; three-quarters of an hour before serving the punch begin
anew to turn a nd stir the whole mixture, so as to make it flowing
and foamy. Finally beat the whites of the five eggs to foam; ·
mix it with one-fourth pound of sugar, add it to the punch, and
half a pint of Santa Cruz rum, and serve in glasses.
353.
<!Iolo
<!Egg
ll1ine.
The yolks of seven fresh eggs are stirred with two ounces of
powdered sugar and a teaspoonful of lemon-juice; add this to two
quarts of cold Rhine wine while briskly and continually stirring.
35li.
Qfgg
lllin.e.
One pint of white wine, the yolks of two fresh eggs, two
ounces of pulverized sugar, are well mixed, and beaten over fire
until the wine rises.
355. '.l.notl)er.
Boil one pint of Rhine wine, half a pint of water, and two
ounces of sugar; meanwhile stir the yolks of two eggs in two
tablespoonfuls of cold water; add the boiling wine while contin–
ually beating or stirring, and serve in glasses.
Rub the rind of two large lemons on half a pound of sugar;
put it in a tureen , squeeze the juice of the fruit on it, pour one
quart of boiling water ·over it; stir all well; add three gills of rum,
half a pint of best brandy; ,grate a little nutmeg, heat it over a
~al
fire, but do not let it boil, and fill into glasses.
,
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