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5 pounds of powdered sugar.
I
pint of Maraschino.
1
quart of Jamaica rum.
I
quart of Rhine wine.
4
quarts of champagne.
24
fresh eggs.
To p repare the above mixture, dis–
solve the sugar in the juice of the
lemons and oranges;
ruh
the rind of
t\YO
oranges and one lemon through
a
sieve into the mixture. Add by
degrees the whites of the eggs beaten
to a froth; surround the bowl with
ice ; let it freeze until it looks like
thick cream, then stir in briskly the
rum and wine. Serve in champagne
glasses.
RMAN
OARG
SAUTERNE PUNCH.
(Two Gallon Mixture)
Use a punch bowl.
!
mixing
glass of lemon juice.
~
mixing glass of orange juice,
strain.
2
pounds of fine sugar.
Dissolve sug;a: in lemon and
orange Jmce.
!
pint of abricotine.
I
quart of brandy.
4
quarts of Sauterne wine.
3
quarts Apollinaris or car–
bonated water.
Stir well, add sliced fruit, put
a
piece of ice in bowl; serve in punch
cups.
131