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PUNCH A LA ROMAINE
(For a party of fifteen)
1
bottle Champagne.
1
bottle Rum.
2 tablespoonfuls Angostura Bitters.
10
lemons.
3 sweet oranges.
2 pounds powdered sugar.
I0 fresh eggs.
Dissolve the sugar in the iu1ce of the lemons and oranges,
adding the rind of one orange; strain through a sieve into a
bowl and add by degrees the whites of the eggs beaten to a
froth.
Place the bo wl on ice till cold, then stir in the rum and wine
until thoroughly mixed. Serve in fancy stem glass.
ROYAL BRANDY PUNCH
(For a party of t wenty)
Take 1 gallon of water.
3 quarts of Brandy.
I pint of Jamaica Rum.
I
Y.
pounds of white sugar.
Juice of 6 lemons.
3 oranges, sliced.
1
pineapple pared and cut up.
1
gill of Curacao.
2 gills of raspberry syrup.
Ice and add berries in season.
Mix the materials well together in a large bowl and you
a splendid punch.
If
not sweet enough, add more sugar.
DUVAL PUNCH
(For a mixed party of twenty)
Take 5 bottles of Champagne.
I quart of Jamaica Rum.
1
pint <>f Maraschino.
6 lemons, sliced.
have
Sugar to taste.
Mix the above ingredients (except the
win~)
in a lar ge punch
bowl. When the icin g has been completed, and just before the
punch is to be served, add the wine and some slices of or?nge
and lemon.
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