1934 Harry Johnson's new and improved Bartenders' Manual

247 —

PUNCH A LA ROMAINE.

(Party of twelve.)

f quart of Jamaica rum;

1 quart of sherry wine;

5 lemons;

2 oranges, cut in slices;

6 eggs;

Dissolve the sugar in the juice of the lemons and

oranges, adding the thin rind of one orange; strain

through a sieve into a howl, and add, by degrees, the

Avhites of the eggs beaten to a froth; place the bowl on

ice for a while; then stir in briskly the rum and sherry

Avine, and serve.

BRANDY SPLIT.

(Use a medium size fizz glass.)

1 pony glass of brandy (MartelL);

1 or 2 small lumps of ice;

1 bottle of club soda;

Fill up the glass, and serve. As a rule, this drink

is generally drank by a party of two; 1 bottle of soda

is suffieient to fill both glasses, and, therefore, is called

a split.

WEDDING PUNCH FOR A PARTY.

(Use a large punch bowl.)

i pint of pineapple syrup;

i pint of lemon jtiice;

1 wine glass of lemon syrup;

i pound of loaf sugar;

1 quart of boiling water or imported German setters

water;

1 quart of claret or port wine;

d grains of vanilla;

1 grain of ambergris;

1 pint of strong brandy (Martell);

Rub the vanilla and ambergris with the sugar into