344. Cream Punch a l' Amerique

Beat the yolks of six eggs with one pound of powdered sugar; add half a bottle of fine rum or arrack; beat one and a half quarts of milk and the whites of the six eggs to a consistent foam; mix both ingredients together, and beat again.

(This drink is very palatable, especially for ladies.)

345. Currant Shrub

It is a kind of punch essence which, in combination with cold or hot water, furnishes a very delicious drink.

Two quarts of currants are put in a pot which is placed in a larger one partly filled with water; let it slowly boil until the berries burst and the juice flows out; skim well and filter; to each pint of juice take three-fourths pound of sugar; dissolve it well, and add one quart of old Jamaica rum; filter the mixture again, bottle, and seal.

346. Egg Frog

Boil one quart of water with half a pound of sugar; beat the yolks of five eggs in one pint of St. Croix rum, and add this, while continually stirring, to the boiling water.

347. Egg Punch

Six eggs, and the yolks of ten eggs are well stirred in a new enameled pot, with one and one-fourth pounds of powdered sugar; add, while continually stirring, one bottle of Rhine wine and one quart of cold water; put over a coal-fire, and beat until it boils; add the juice of two oranges and of two lemons, and half a bottle of arrack; beat again until boiling, strain through a sieve, and serve.

348. Egg Liquor

Put in a tureen the yolks of twelve fresh eggs, one pound of pulverized sugar, a small teaspoonful of powdered cinnamon, and a little grated nutmeg; place the tureen on ice; beat the yolks to foam, and add, while beating, one pint of kirschwasser and three pints of sweet cream; beat the mixture for another quarter of an hour, strain through a sieve, and serve in glasses.

349. Egg Milk Punch

Infuse a stick of vanilla in one quart of boiling milk; strain the milk, add six ounces of sugar and one quart of sweet cream: let this boil up once more; stir into it the yolks of five or six eggs; let the fluid get cool, and add one pint of Santa Cruz rum.

350. Egg-Nogg Punch

Beat well the yolks of four eggs in a tureen with six ounces of powdered sugar; add gradually one pint of fine brandy, one-fifth of a pint of Santa Cruz rum, one pony of maraschino, and two quarts of milk; beat the whites of the eggs till they assume a light, snowy appearance, and sweeten with a little vanilla or lemon sugar; let the whites float on top of the mixture; put it on ice, and serve cold.

351. Egg Punch

Take one bottle of Rhine wine, the juice of two lemons and their peel rubbed on six ounces of lump-sugar, ten eggs, and nine ounces of pulverized sugar; stir all well; place the pot in a vessel partly filled with boiling water, beat the mixture to a thick foam, and add finally half a pint of warmed arrack.

352. Cold Egg Punch

Pour three-fourths of a quart of boiling water on one ounce of fine black tea; let it stand for about six minutes; strain the tea, sweeten with four ounces of sugar, add the well-beaten yolks of five eggs, and stir thoroughly; fill it into a freezing-can, and turn it in the ice-cream freezer for ten minutes; add the juice of two lemons and two oranges, and turn again for a quarter of an hour; three-quarters of an hour before serving the punch begin anew to turn and stir the whole mixture, so as to make it flowing and foamy. Finally beat the whites of the five eggs to foam; mix it with one-fourth pound of sugar, add it to the punch, and half a pint of Santa Cruz rum, and serve in glasses.