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DUKE OF NORFOLK PUNCH.
Punch a la Romaine.
(For a party of fifteen.)
Take 1 bottle of rum.
1 bottle of wine.
10 lemons.
2 sweet oranges.
2 pounds of powdered sugar.
10 eggs.
Dissolve the sugar in the j u ice of t he l emons and
oranges, adding the t h i n r i n d o f one orange; strain
through a sieve into a bowl, and add by degrees the
white of the eggs beaten to a froth. P l ace t he bowl
.on ice for a while„ then stir in briskly the rum and the
wine.
Duke of Norfolk Punch.
(For Bottling.)
Take 2 quarts of brandy.
1 quart,of white wine.
1 quart of mil k .
lg pound of sugar.
3 oranges.
6 lemons.
Pare ofF the peel of the o r anges and l emons very
thin; put the peel and all the j u ice into a vessel with
a close-fitting lid. P ou r on the brandy, wine and milk,
and add the sugar after having dissolved it in suScient
water. Mi x w e l l , and c over c l ose for t w e n t y - f our
hours. S t r ain until clear, and bottle.
H ame l o e R T o b a c e o s .
Finest
Quality.