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manner; sprinkle a little sugar on top of it; dash with
Jamaica rum, and serve.
CHAMPAGNE PRAPPE.
In order to have the wine trapped, it is proper to
have a special ice box made for this purpose where
champagne freezes in the natural temperature of the
ice box, which, as a rule, is built to answer that pur
pose; but in case you have not a champagne freezer
or ice box, take a large-sized pail, fill it with ice as
finely shaved as possible, throw a few handfuls of rock
salt into it, then twist and twirl bottles right and left,
until your wine becomes cold, stiff, and frozen. If you
do not happen to succeed in trapping it quickly
enough, it is advisable to loosen the cork, taking it out,
then placing a clean napkin tight over the neck of the
bottle.
This must not be done until the wine gets into a
very cold state, otherwise the wine will squirt and foam
out of the bottle.
Then twist it forward and backward as fast as pos
sible, and you will soon have the wine in proper con
dition and trapped.
It is, furthermore, advisable to have the champagne
glasses, which are to be used, filled and chilled with
finely shaved ice, and when the wine is ready to serve,
empty the ice out of the glasses, and fill up with wine
and serve.
Piper Heidsieck is the proper wine to use for trap
ping-
HOT ENGLISH RUM PUNCH.
(Use a punch bowl.)
Mix as follows:
1 quart of ale;
1 gill of old English rum;