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WE E M A N
BROS. ' llA !{TE :'IDE RS' Gt;IDE .
POUSSE CAFE-Saratoga. (Use a small wi ne·glass.)
One-fifth glnss of c111·Rcon,
One-fi fth !{lass of bened ictine,
One-flf t,h g lass of raspbe1"r y Ryru p,
\
T wo-fift hs glA..•s of fin e old b rand y,
One teaspoouful of vanilla cordial on top.
- - ,-
POUSS E L'AMOUR. (Use a sherry wine·gloss.)
One.qua r ter sherry glass of m a raschino; drop in.
Yolk of one fresh
P.J!~.
One.qu\Lrter glass of vanilln (green) ,
·
One-qua rter glass of Co!!nAc.
Proper attention must be paid that the yolk of the ef{g
do~s
not run into the liquor, in order to ha ve it in its na tural for m
PUNCH- Ale.
One quart of mild a le,
On~ rda~s
of w hite wine,
One g lass
of
b 1-.u1d" ,
One i:;l1tS:J of ca pilla ire,
O ne
lt:ruun~
Mix th e a le, wine, brandy and ca pillaire togeth er with the
juice of the lemoi. and a por tion o f t he peel pa red ver y thin.
Grate n utm eb: on the l op, and a dd a bit of toasted bread
PUNCH A LA kO!'i'AINE. For a party of fifteen.
One bottle of rum,
One bottle of wine,
Ten lemons,
Two s weet oranges,
Two pounds of powdered sugar,
'l'en eggs.
Dissolve th e sugar in t he juice of the lemons nd oranges,
!'dding thA t hin rind of one orange ; strain t hrough a sieye
mto a bowl, and 1tdd by
d~grees
t he whit.es oft.h e eggs, beaten
to a froth. i>lace the bowl on ice for a while, then stir
in
briskly the rum and the wine.