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II6
PUNCHES.
371.
Qiolb fljoµµclµoµpcl.
The yolks of four eggs and a little ground nutmeg are stirred
into half a pint of cold, sweet cream, and beaten to a thick foam;
add one gill of Santa Cruz rum, and sweeten to taste.
372. fjot f1joµpdµoppcl.
One quart of sweet cream and two tablespoonfuls of powder–
ed sugar are heated to the boiling-point; into a little milk stir
the yolks of four fresh eggs, and beat all to a thick foam; finally
add half a pint of rum. Serve in glasses or cups.
Instead of cream you may use bo iling water or tea.
373.
fljot
illinc.
Heat one quart of good claret with six ounces of lump-sugar,
a stick of cinnamon, six cloves, and the rind of a thinly peeled
lemon; let it boil for a moment; strain and serve in glasses.
374.
'.lnotl1cr.
Boil the rind of a lemon, one-fourth ounce of stick cinnamon,
and eight cloves in one pint of water very slowly for half an
hour; add two bottles of claret; sweeten all with one pound of
lump-sugar; place the well-covered pot in boiling water until
the wine boils; strain and serve.
375.
1ljot
illine
a
la
.§rnn~ais.e.
Boil three bottles of Bordeaux or Roussillon in an enameled
pot with one pound of sugar, one-third ounce of stick cinnamon,
two or three leaves of mace, and six bay-leaves; take it from the
fire, and light it with a burning paper; let it burn for three min–
utes, strain, and serve
in
glasses.