335. Campichello Punch

Heat slowly the yolks of twelve eggs with two pounds of lump-sugar on which you have rubbed off the rind of two oranges, their juice and that of three lemons, and three bottles of claret; beat it to foam until it begins to boil; then add carefully a bottle of old Jamaica rum, and serve at once.

336. Champagne Punch

Boil one and one-half pounds of lump-sugar in three pints of water, add the juice of five lemons, half a bottle of arrack, and one bottle of champagne; heat it sufficiently, and serve

337. Champague Creme

Beat half a pound of pulverized sugar with the yolks of eight eggs and five whole eggs to the form of frozen snow; add, while continually beating, the rind of an orange, rubbed off on sugar, and gradually a quart-bottle of champagne; heat over a slow fire, while continually beating, and serve warm.

338. The Chat

Boil a large pot of mixed tea; a little sugar in the bottom of a hot cup, two-thirds full of tea; fill the rest with Burgundy, and serve. If desired, add a little vanilla to the tea.

339. English Claret Punch

Boil, in half a pint of water, half a pound of lump-sugar with one-fifth of an ounce of cinnamon, one-tenth of an ounce of pulverized ginger, and as many pulverized cloves, and the thinly peeled rind of an orange, to syrup; skim this with a wooden spoon, and add two bottles of claret; take the vessel from the fire before the wine begins to boil.

340. Cold Claret Punch

One bottle of claret, half a pint of sherry, half a wineglassful of maraschino, the rind of a lemon, one-quarter of a pound of pulverized sugar, and a sprig of borage; let this all stand for an hour, strain the punch through a sieve, add a piece of ice and a bottle of Seltzer.

Instead of the rind of the lemon and the borage, you may add fresh raspberries and cut peaches, when these fruits are in season.

341. Claret Punch

Pour two bottles of claret into an enameled pot, squeeze the juice of three lemons, add one pound of sugar; heat the wine to the boiling-point without letting it boil, take it from the fire, and add half a bottle of best arrack.

342. Confession of Love

Infuse half an ounce of fine black tea in half a pint of boiling water for five minutes; decant and pour it into a tureen; rub the rind of a lemon on three pounds of lump-sugar, refine in one pint of boiling water; skim well; add a piece of vanilla, cut into small pieces, and half an ounce of dried orange-flowers; take the sugar from the fire, and leave vanilla and orange-flowers one hour in it; then strain through a sieve into a tureen. Now add a wineglassful of maraschino, the juice of five oranges, two bottles of Rhine wine, two bottles of Medoc, one bottle of Madeira, and one bottle of arrack; let the mixture get very hot, without boiling, and serve it hot; it is still better when very cold.

343. Crambambuli

Pour one bottle of arrack into a pot, light the fluid with burning paper, and melt one pound of lump-sugar over this flame, so as to make the melting sugar drop into the fluid.