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PUNCHES.
125
410.
1PunrlJ
a.
ta
~lomaine.
Rub the rind of two oranges and one lemon on one and a half
pounds of sugar; put it in a tureen, and add one pint of water;
when the sugar is properly dissolved add the juice of four oranges
and two lemons, half a bottle of Rhine wine, half a pint of arrack,
half a pint of maraschino, and a pint-bottle of champagne; place
the mixture in the freezing-can, turn continually, and let it
freeze; finally, stir the froth of the whites of five eggs, sweetened
with sugar, to it; let all freeze for a while, until it looks like thick
cream; serve in champagne glasses.
411.
2\notlJcr.
Rub the peel of six lemons off on sugar; squeeze the juice of
the lemons and of two oranges; add half a pint of water and one
pint of sugar-syrup out of three-fourths pound of sugar and one
pint of water; stir all well, and let it freeze in the freezing-can.
Then mix the solid froth of the whites of four eggs with half a
pound of pulverized sugar; add this, with three gills of brandy, a
bottle of champagne, and a cup of green tea, to the ice; mix all
thoroughly; leave the punch for a short while in the freezing–
can, and serve in glasses.
412.
1PunclJ
a
la
<ll!:!rolicnnc.
The thin peel of four lemons, half an ounce of stick cinna–
mon, six cloves, two pounds of sugar, one and a half quarts of
water are heated over a slow fire until the sugar is dissolved.
Add.the juice of eight lemons, two quarts of claret, one bottle
of arrack, one quart of white wine; heat it once more to the
boiling-point, and serve.
Two quarts of moderately strong black tea are mixed with
one pint of raspberry-juice, and heated; then dissolve in it two
pounds o_f sugar; let the fluid boil for a few seconds; add one
quart of arrack de Batavia, and serve at once.