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PUNCHES.
217
r
344.
(Bream
|)i:nct)
a
I'SUncriquc.
Beat
the
yolks
of
six
eggs
with
one
pound
of
powdered
sugar;
add
half
a
bottle
of
fine
rum
or
arrack;
beat
one
and
a
half
quarts
of
milk
and
the
whites
of
the
six
eggs
to
a
consistent
foam;
mix
both
ingredients
together,
and
beat
again.
(This
drink
is
very
palatable,
especially
for
ladies.)
345.
Currant
Sljritb.
It
is
a
kind
of
punch
essence
which,
in
combination
with
cold
or
hot
water,
furnishes
a very
delicious
drink.
Two
quarts
of
currants
are
put
in
a pot
which
is
placed
in
a
larger
one
partly
filled
with
water;
let
it
slowly
boil
until
the
berries
burst
and
the
juice
flows
out;
skim
well
and
filter;
to
each
pint
of
juice
take
three-fourths
pound
of
sugar;
dissolve
it
well,
and add
one
quart
of
old
Jamaica
rum;
filter
the
mixture
again,
bottle,
and
seal.
346.
<gg
rog.
Boil*one
quart
of
water
with
half
a
pound
of
sugar;
beat
the
yolks
of
five
eggs
in
one
pint
of
St.
Croix
rum,
and add
this,
while
continually
stirring,
to
the
boiling
water.
347.
<gg
Six
eggs,
and
the
yolks
of
ten
eggs
are
well
stirred
in
a
new
enameled
pot,
with
one
and
one-fourth
pounds
of
powdered
sugar;
add,
while
continually
stirring,
one
bottle
of
Rhine
wine
and
one
quart
of
cold
water;
put
over
a
coal-fire,
and
beat
until
it
boils;
add
the
juice
of
two
oranges
and
of
two
lemons,
and
half
a
bottle
of
arrack;
beat
again
until
boiling,
strain
through
a
sieve,
and
serve.