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Pouches
a
la
Pomaine.
ginger;
the
frothed
whites
of
4
eggs,
with
.3
oz.
of
sugar
(powdered)
;
put
in
freezing-pot
;
add,
while
working,
wine-glass
of
rum,
and
two
of
sherry
or
champagne
;
serve
as given.
Ponche
a
la
Ptomaine,
a
la
Montrose.
—
Quart
of
cherry-
water
ice,
bottle
of
Moselle,
wine-glass
of
Kirschwasser,
ditto
of
noyeau,
wine-glass
of
gin
;
work
till
well
frozen
;
add
5
whites
of
eggs
of
Italian
meringue
paste
;
serve
in
coloured
glasses.
Ponche
a
la
Pomaine,
a
la
Jones.
—
Pint
of
noyeau
ice
;
gill
of
Cura^oa
;
pint
of
orange
wine
;
4
whites
of
eggs,
beaten
up
in
a
froth,
with
4
oz.
pounded
sugar
;
freeze
and
serve.
Ponche
a
la
Pomaine,
a
la
Hastings.
—
Quart
of
pine-apple
ice
;
clear
lemon-juice,
to
taste
;
bottle
of
sparkling
Moselle
or
Champagne,
wine-glass
of
Chartreuse,
ditto
of
peach
brandy,
whites
of 6
eggs,
beaten
up
with
6
oz.
pounded
sugar.
Ponche
a
la
Pomaine,
a
la
Hall.
—
1
pint
pine-
apple
syrup,
2
drops
essence
of
orange-peel,
1
drop
of
ambergris,
pint
of
dry
sherry,
pint of
cider,
4
whites
of
eggs
of
Italian
meringue
paste
;
while
freezing,
add
pint
of
rum
;
if
too
stiff,
thin
with
cider
;
serve
in
coloured
glasses.
Ponche
a
la
Pomaine,
a
la
Jeanes.
—
1
quart
lemon
ice,
whites
of 3
eggs,
3
oz.
powdered
sugar,