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218
PUNCHES.
348.
gg
Ctquor.
Put
in
a tureen
the
yolks
of
twelve
fresh
eggs,
one
pound
of
pulverized
sugar,
a
small
teaspoonful
of
powdered
cinnamon,
and
a
little
grated
nutmeg;
place
the
tureen
on
ice;
beat
the
yolks
to
foam,
and
add,
while
beating,
one
pint
of
kirschwasser
and
three
pints
of
sweet
cream;
beat
the
mixture
for
another
quarter
of
an
hour,
strain
through
a
sieve,
and
serve
in
glasses.
349.
#gg
ftlilk
Jtondj.
Infuse
a
stick
of
vanilla
in
one
quart
of
boiling
milk;
strain
the
milk,
add
six
ounces
of
sugar
and
one
quart
of
sweet
cream:
let
this
boil
up
once
more;
stir
into
it
the
yolks
of
five
or
six
eggs;
let
the
fluid
get
cool,
and
add
one
pint
of
Santa
Cruz
rum.
350.
Beat
well
the
yolks
of
four
eggs
in
a
tureen
with
six
ounces
of
powdered
sugar;
add
gradually
one
pint
of
fine
brandy,
one-fifth
of
a
pint
of
Santa
Cruz
rum,
one
pony
of
maraschino,
and two
quarts
of
milk;
beat
the
whites
of
the
eggs
till
they
as-
sume
a
light,
snowy
appearance,
and
sweeten
with
a
little
vanilla
or
lemon
sugar;
let
the
whites
float
on
top
of
the
mixture;
put
it
on
ice,
and
serve
cold.
351.
Take
one
bottle
of
Rhine
wine,
the
juice
of
two
lemons
and
their
peel
rubbed
on
six
ounces
of
lump-sugar,
ten
eggs,
and
nine
ounces
of
pulverized
sugar;
stir
all
well;
place
the
pot
in
a
vessel
partly
filled
with
boiling
water,
beat
the
mixture
to
a
thick
foam,
and
add
finally
half
a
pint
of
warmed
arrack.