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PUNCHES.
t27
lil
9. lllussian
taunclJ.
Rub the peel of four lemons and of four oranges off on two
pounds of sugar; put it in a tureen; add the juice of the fruits,
and one and a half quarts of cold water; let the tureen stand un–
til the sugar is melted; fill all in a freezing-can, and prepare ice–
cream of it. Then add gradually one bottle of champagne, and
half a bottle of arrack; mix all well, and serve in glasses.
42 0.
.£foµa;ean.
Rub the yellow rind of four fine oranges lightly on half a
pound of loaf-sugar; pulverize; put in a kettle; squeeze the juice
of the fruit on it; add six eggs, and the yolks of four; beat them
well; add one and a half quarts of Rhine wine, and beat all over
a slow fire to a thick, boiling mass. Take the Sapazeau from
the fire, mix with a small cup of maraschino, and serve hot in
cups or glass mugs.
421. .Snom-..flakcs.
Two bottles of Moselle or Rhine wine are slowly heated with
some lemon-peel and four ounces of sugar. Beat the whites of
four eggs with a little powdered sugar and some lemon extract
to a thick foam; with a spoon take off small snowballs from the
foam, and place them in the boiling wine; take them out again
carefully with a lifter; then stir the yolks of the eggs in a little
wine, and add it to the hot wine while continually stirring.
Pour the wine in a bowl; place the snowballs on top, and grate
a little cinnamon.
422. .Spotiing
1PundJ.
A bottle of brandy, half a pint of Jamaica rum,
h~lf
a pint of
peach brandy, a wineglassful of curac;ao, one-fourth pound of
sugar-dissolved in hot water; mix all this in a bowl; add a
lump of ice, and serve.