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PUNCHES.
213
325.
2trroxk
Jo
am.
Mix
one
quart
of
sour
cream
with
half
a
pint
of
arrack,
and
four
ounces
of
lump-sugar;
beat
it
to
foam,
and
serve
it
in
glasses.
326.
Arrack
JJund).
Rub
the
peel
of
three
or
four
lemons
on
twelve
ounces
of
loaf-
sugar,
break
the
sugar,
and
dissolve
it
in
one
quart
of
strong,
boiling
tea;
add
the
juice of
six
or
eight
lemons,
and
a
pint
of
good
arrack.
327.
Cut
six
unpeeled
lemons
into
thin
slices;
remove
their
seeds;
infuse
them
in
one
pint
of
arrack
six
hours;
take
them
out
care-
fully
with
a
fork
without
squeezing
them,
then
dissolve
one
pound
of
lump-sugar
in
three
pints
of
boiling
water,
add
the
arrack,
let
the
beverage
get
cool,
and
serve
in
small
glasses,
328.
Br
fluncl).
Boil
one
quart
of
beer
with
one-fourth
of
a
pound
of
lump-
sugar
and
a
stick
of
cinnamon;
beat
four
eggs
into
foam,
and
mix
it
with
a
wineglassful
of
old
Jamaica
rum;
take
the
beer
from
the
fire
and add
to
it
the
mixture
while
continually
stirring
it;
serve
in
punch
glasses.
329.
Beer
Stir
two
whole
eggs
in
a
glass
of
wine;
pour
this
into
a
pint of
beer;
add
a
teaspoonful
of
sugar,
a
stick
of
cinnamon,
and
a
piece
of
lemon-peel;
beat
the
whole
over
a
fire
to
foam,
fill
it
into
cups,
and
serve.
330.
1m*
(S&rog.
Beat
four
eggs,
pour
them
into
one
quart
of
beer,
add
one-
fourth
of
a
pound
of
sugar,
a
little
cinnamon
and
lemon-peel;
put
all
over
a
fast
fire,
and
beat
continually,
until
it
begins
to
rise,
without
letting
it
boil;
take
it
from
the
fire,
continue
beat-
ing
for
a
few
minutes,
and
fill
into
glasses.