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SUMMER DRINKS
A la Romaine, or Roman.
Put into a bowl the juice of one lemon, the
juice of half an orange, and a tablespoonful of
icing sugar; then add the white of an egg well
beaten, and mix all well together. Add a wine-
glassful of sherry, the like quantity of Jamaica
rum, and a small lump of ice.
A la Romaine, or Roman.
Another Way.
Make a quart of lemon water, ice, and when it
has been frozen to a thick consistency add the
following: Four whites of eggs whipped up
very stiff, one glass of brandy, half a pint of
champagne, and half a cup of green tea which
has been infused previously. Continue freezing
a little longer, when it is ready for use., To be
served up in tall sorbet or champagne glasses.
A la Romaine, or Roman.
Another Way.
Put into a tumbler a tablespoonful of icing
sugar, a tablespoonful of raspberry syrup, a
teaspoonful of cura9oa, one wineglass of Jamaica
rum, half a wineglass of brandy, and the juice
of half a lemon ; fill up the tumbler with shaved
ice, shake well, and strain.
Dash with port
wine, decorate with fruit3 in season, and serve
with a straw.