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PUNCHES.
215
335.
Camptdjdlo
$itml).
Heat
slowly
the
yolks
of
twelve
eggs
with
two
pounds
of
lump-
sugar
on
which
you
have
rubbed
off
the
rind
of
two
oranges,
their
juice
and
that
of
three
lemons,
and
three
bottles of
claret;
beat
it
to
foam
until
it
begins
to
boil;
then
add
carefully
a
bot-
tle
of
old
Jamaica
rum,
and
serve
at
once.
336.
(Iljampagitt
JJutuI).
Boil
one
and
one-half
pounds
of
lump-sugar
in
three
pints
of
water,
add
the
juice
of
five
lemons,
half
a
bottle
of
arrack,
and
one
bottle
of
champagne;
heat
it
sufficiently,
and
serve
337.
Champagne
reme.
Beat
half
a
pound
of
pulverized
sugar
with
the
yolks
of
eight
eggs
and
five
whole
eggs
to
the
form
of
frozen
snow;
add,
while
continually
beating,
the
rind
of
an
orange,
rubbed
off
on
sugar,
and
gradually
a
quart-bottle
of
champagne;
heat
over
a
slow
fire,
while
continually
beating,
and
serve
warm.
338.
l)e
OTijat.
Boil
a
large
pot
of
mixed
tea;
a
little
sugar
in
the
bottom
of
a
hot
cup,
two-thirds
full
of
tea;
fill
the
rest
with
Burgundy,
and
serve.
If
desired,
add
a
little
vanilla
to
the
tea.
339.
nglisl)
(Ularet
fltmdj.
Boil,
in
half
a
pint
of
water,
half
a
pound
of
lump-sugar
with
one-fifth
of
an
ounce
of
cinnamon,
one-tenth
of
an
ounce
of
pulverized
ginger,
and
as
many
pulverized
cloves,
and
the
thinly
peeled
rind
of
an
orange,
to syrup;
skim
this
with
a
wooden
spoon,
and
add
two
bottles
of
claret;
take
the
vessel
from
the
fire
before
the
wine
begins
to
boil.