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·The Complete B uffet Guide, or
I
wine-glass of arrack.
Juice of
2
limes.
1
lemon, cut in slices.
)4
lb. of sugar.
Mix this thoroughly with a ladle, and add:
4
eggs, the whites only, and drink this as hot as
possible.
If
the punch is too strong, add more green tea to
taste, and if not hot enough, place the entire mix–
ture over the fire and have it heated, but not boiled,
and serve.
OXFORD PUNCH.
(A favorite drink of the Oxford students.)
x
pint of Cognac brandy.
1
pint of old Jamaica rum.
1
quart of orange shrub.
)4
pmt of sherry.
1
bottle of Capillaire.
2
quarts of boiling water.
6 glasses of calf's-foot jelly.
6 lemons .
4
sweet oranges.
Sufficient loaf sugar, dissolved in some of the hot
water.
Rub the rinds of 3 lemons with sugar. Cut the
peel very fine off
2
more lemons and
2
of t he oranges.
Press out the juice of all the oranges and lemons.
Place the whole , with the jelly , in a jug and stir
well. Pour on the wat er , and let it stand for t wenty
minutes. Strain through a fine sieve into a large