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234
PUNCHES.
419.
Russian
|)itnct).
Rub
the
peel
of
four
lemons
and
of
four
oranges
off
on two
pounds
of
sugar;
put
it
in
a
tureen;
add
the
juice
of
the
fruits,
and
one
and
a
half
quarts
of
cold
water;
let
the
tureen
stand
un-
til
the
sugar
is
melted;
fill
all
in
a
freezing-can,
and
prepare
ice-
cream
of
it.
Then
add
gradually
one
bottle
of
champagne,
and
half
a
bottle
of
arrack;
mix
all
well,
and
serve
in
glasses.
420.
Rub
the
yellow
rind
of
four
fine
oranges
lightly
on
half
a
pound
of
loaf-sugar;
pulverize;
put
in
a
kettle;
squeeze
the
juice
of
the
fruit
on
it;
add
six
eggs,
and
the
yolks
of
four;
beat
them
well;
add
one
and
a
half
quarts
of
Rhine
wine,
and
beat
all
over
a
slow
fire
to
a
thick,
boiling
mass.
Take
the
Sapazeau
from
the
fire,
mix
with
a small
cup
of
maraschino,
and
serve
hot
in
cups
or
glass
mugs.
421.
0nou>-Jlake0.
Two
bottles
of
Moselle
or
Rhine
wine
are
slowly
heated
with
some
lemon-peel
and
four
ounces
of
sugar.
Beat
the
whites
of
four
eggs
with a
little
powdered
sugar
and
some
lemon
extract
to
a
thick
foam;
with
a
spoon
take
off
small
snowballs
from
the
foam,
and
place
them
in
the
boiling
wine;
take
them
out
again
carefully
with
a
lifter;
then
stir
the
yolks
of
the
eggs
in
a
little
wine,
and
add
it
to
the
hot
wine
while
continually
stirring.
Pour
the
wine
in
a
bowl;
place
the
snowballs
on
top,
and
grate
a
little
cinnamon.
422.
Sporting
JJundj.
A
bottle
of
brandy,
half
a
pint
of
Jamaica
rum,
half
a
pint
of
peach
brandy,
a
wineglassful
of
curagao,
one-fourth
pound
of
sugar
dissolved
in
hot
water;
mix
all
this
in
a bowl;
add
a
lump
of
ice,
and
serve.