325. Arrack Foam

Mix one quart of sour cream with half a pint of arrack, and four ounces of lump-sugar; beat it to foam, and serve it in glasses.

326. Arrack Punch

Rub the peel of three or four lemons on twelve ounces of loaf-sugar, break the sugar, and dissolve it in one quart of strong, boiling tea; add the juice of six or eight lemons, and a pint of good arrack.

327. Another

Cut six unpeeled lemons into thin slices; remove their seeds; infuse them in one pint of arrack six hours; take them out carefully with a fork without squeezing them, then dissolve one pound of lump-sugar in three pints of boiling water, add the arrack, let the beverage get cool, and serve in small glasses.

328. Beer Punch

Boil one quart of beer with one-fourth of a pound of lump-sugar and a stick of cinnamon; beat four eggs into foam, and mix it with a wineglassful of old Jamaica rum; take the beer from the fire and add to it the mixture while continually stirring it; serve in punch glasses.

329. Beer Chaudeau

Stir two whole eggs in a glass of wine; pour this into a pint of beer; add a teaspoonful of sugar, a stick of cinnamon, and a piece of lemon-peel; beat the whole over a fire to foam, fill it into cups, and serve.

330. Beer Grog

Beat four eggs, pour them into one quart of beer, add one-fourth of a pound of sugar, a little cinnamon and lemon-peel; put all over a fast fire, and beat continually, until it begins to rise, without letting it boil; take it from the fire, continue beating for a few minutes, and fill into glasses.

331. English Brandy Punch

Put the rind of two lemons in a pot with a stick of cinnamon, three-fourths of a pound of lump-sugar, some mace, and three cloves to one-half of a pint of water; let it boil slowly for ten minutes, strain it. add one bottle of brandy and the juice of the two lemons, pour into a tureen, light it, and let it burn for five minutes before filling the punch into glasses.

332. Bristol Punch

To each quart of boiling water take the juice of one and a half lemons, the rind of half a lemon, three gills of rum, and sugar to taste. Put sugar, juice and peel in a bowl, pour over it enough water to dissolve the sugar, and to extract the aroma; after half an hour remove the peel, and add water and rum.

333. Burning Punch

A bottle of claret, one and a half bottles of Rhine wine, one pound of sugar, and a little over one pint of rum are heated nearly to the boiling-point; take it from the fire before it boils; light with burning paper, and when the flame goes out add some hot water or tea, if you desire.

334. English Burned Punch

Rub the rind of three lemons lightly on one pound of sugar, put the sugar in an earthen pot, and pour over it one quart of rum and one quart of claret; stir all well over a fire, until it begins to boil and the sugar is dissolved; add one quart of boiling water, and the juice of three lemons. This punch may be taken warm or cold.