219 / 308
PUNCHES.
219
352.
Pour
three-fourths
of
a
quart
of
boiling
water
on
one
ounce
of
fine
black
tea;
let
it
stand
for
about
six
minutes;
strain
the
tea,
sweeten
with
four
ounces
of
sugar,
add
the
well-beaten
yolks
of
five
eggs,
and
stir
thoroughly;
fill
it
into
a
freezing-can,
and
turn
it
in
the
ice-cream
freezer
for
ten
minutes;
add
the
juice
of
two
lemons
and
two
oranges,
and
turn
again
for
a
quarter
of
an
hour;
three-quarters
of
an
hour
before
serving
the
punch
begin
anew
to
turn
and
stir
the
whole
mixture,
so
as
to
make
it
flowing
and
foamy.
Finally
beat
the
whites
of
the
five
eggs
to
foam;
mix
it
with
one-fourth
pound
of
sugar,
add
it
to
the
punch,
and
half
a
pint of
Santa
Cruz rum,
and
serve
in
glasses.
353.
Colb
The
yolks
of
seven
fresh
eggs
are
stirred
with
two
ounces
of
powdered
sugar
and
a
teaspoonful
of
lemon-juice
;
add
this
to
two
quarts
of
cold
Rhine
wine
while
briskly
and
continually
stirring.
354.
(na
ttJine.
One
pint
of
white
wine,
the
yolks
of
two
fresh
eggs,
two
ounces
of
pulverized
sugar,
are
well
mixed,
and
beaten
over
fire
until
the
wine
rises.
355.
ftnotljer.
Boil
one
pint
of
Rhine
wine,
half
a
pint
of
water,
and
two
ounces
of
sugar;
meanwhile
stir
the
yolks
of
two
eggs
in
two
tablespoonfuls
of
cold
water;
add
the
boiling
wine
while
contin-
ually
beating
or
stirring,
and
serve
in
glasses.
356.
(Inslial)
JJtmclj.
Rub
the
rind
of
two
large
lemons
on
half
a
pound
of
sugar;
put
it
in
a
tureen,
squeeze
the
juice
of
the
fruit
on
it,
pour
one
quart
of
boiling
water
over
it;
stir
all
well;
add
three
gills
of
rum,
half
a
pint
of
best
brandy;
grate
a
little
nutmeg,
heat
it
over
a
coal
fire,
but
do
not
let
it
boil,
and
fill
into
glasses.