223 / 308
PUNCHES.
223
371.
CoRr
Jjoppdpoppd.
The
yolks
of
four
eggs
and
a
little
ground
nutmeg
are
stirred
into
half
a
pint
of
cold,
sweet
cream,
and
beaten
to
a
thick
foam;
add
one
gill
of
Santa
Cruz
rum,
and
sweeten
to
taste.
372.
fijot
jjoppdpoppel.
One
quart
of
sweet
cream
and two
tablespoonfuls
of
powder-
ed
sugar
are
heated
to
the
boiling-point;
into
a
little
milk
stir
the
yolks
of
four
fresh
eggs,
and
beat
all
to
a
thick
foam;
finally
add
half
a
pint
of
rum.
Serve
in
glasses
or
cups.
Instead
of
cream
you
may
use
boiling
water
or
tea.
373.
$ot
ttHne.
Heat
one
quart
of
good
claret
with
six
ounces
of
lump-sugar,
a
stick
of
cinnamon,
six
cloves,
and
the
rind
of
a
thinly
peeled
lemon;
let
it
boil for
a
moment;
strain
and
serve
in
glasses.
374.
Boil
the
rind
of
a
lemon,
one-fourth
ounce
of
stick
cinnamon,
and
eight
cloves
in
one
pint
of
water
very
slowly
for
half
an
hour;
add
two
bottles
of
claret;
sweeten
all
with
one
pound
of
lump-sugar;
place
the
well-covered
pot
in
boiling
water
until
the
wine
boils;
strain
and
serve.
375.
<ot
tUine
d
la
Jran{cu0e,
Boil
three
bottles
of
Bordeaux
or
Roussillon
in
an
enameled
pot
with
one
pound
of
sugar,
one-third
ounce
of
stick
cinnamon,
two
or
three
leaves
of
mace,
and
six
bay-leaves;
take
it
from
the
fire,
and
light
it
with
a
burning
paper;
let
it
burn
for
three
min-
utes,
strain,
and
serve
in
glasses.