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EGG
MILK
PUNCH.
Stir
six
heaping
teaspoonfuls
of
granulated
sugar
with
the
yolks
of
six
eggs
until
creamed.
Add
six
sherry
glasses
of
best
brandy,
one
sherry
glass
Jamaica
rum,
and
two
quarts
of
rich
milk.
Beat
the
mixture
well,
and
then
add
the
whites
of
the
eggs
whipped
to
a
stiff
froth.
A
little
grated
nutmeg
may
be
added
if
desired.
This
quantity
will
fill
six
large
glasses,
in
each
of
which
may
be
placed
a
large
lump
of
ice.
FISH
HOUSE
PUNCH.
Two
quarts
Jamaica
rum,
one
quart
brandy,
one-half
pint
peach
brandy,
one
quart
freshly
made
green
tea,
one
pint
lemon
juice,
half
a
pint
of
mar-
aschino,
one
pound
cut
sugar.
Brew
all
together
two
days.
When
ready
to
use
pour
over
ice
in
punch
bowl
and add
one
quart
of
champagne.
H