353. Cold Egg Wine

The yolks of seven fresh eggs are stirred with two ounces of powdered sugar and a teaspoonful of lemon-juice; add this to two quarts of cold Rhine wine while briskly and continually stirring.

354. Egg Wine

One pint of white wine, the yolks of two fresh eggs, two ounces of pulverized sugar, are well mixed, and beaten over fire until the wine rises.

355, Another.

Boil one pint of Rhine wine, half a pint of water, and two ounces of sugar; meanwhile stir the yolks of two eggs in two tablespoonfuls of cold water; add the boiling wine while continually beating or stirring, and serve in glasses.

356. English Punch

Rub the rind of two large lemons on half a pound of sugar; put it in a tureen, squeeze the juice of the fruit on it, pour one quart of boiling water over it; stir all well; add three gills of rum, half a pint of best brandy; grate a little nutmeg, heat it over a coal fire, but do not let it boil, and fill into glasses.

357. Another

Rub the rind of two lemons, and of one bitter orange on seven ounces of sugar; put it in a tureen, squeeze the juice of the fruit over it, add one and a half pints of boiling water, stir until the sugar is dissolved, add one pint of rum, half a pint of brandy, and two tablespoonfuls of noyeau, and serve in glasses.

358. Another

One ounce of tea is steeped in two quarts of boiling water; strain the tea over three-fourths pound of lump-sugar, on which the rind of four or five bitter oranges has been rubbed off; add a bottle of Santa Cruz rum, and serve.

359. Fletsch

Rub the rind of three lemons on twelve ounces of lump-sugar, add two quarts of boiling water, and three quarts of hot claret, and serve as soon as the sugar is dissolved.

360. Flip

One and a half quarts of beer are heated to boiling, with a stick of cinnamon, a small piece of ginger, two or three cloves, and some lemon-peel; meanwhile mix the yolks of four eggs with a large wineglassful of rum or arrack, two or three tablespoonfuls of pulverized sugar, and a small spoonful of corn-starch; add this, while continually stirring, to the beer; pour it a few times from one vessel into another, strain through a sieve, and serve in cups.

361. Fruit Punch

Boil three quarts of water with twelve ounces of sugar, and the juice of two or three lemons: mix this in a tureen with one quart of Santa Cruz rum or arrack, and one quart of raspberry or cherry syrup.

362. George IV. Punch

On seven ounces of sugar rub the peel of two lemons, and of two bitter oranges; put in a tureen with the juice of the fruits; let it stand for half an hour; add one cup of boiling water, and stir until the sugar is dissolved. Add one pint of green tea, half a pint of pineapple syrup, a wineglassful of maraschino, four tablespoonfuls of the best arrack, one pint of brandy, and a bottle of champagne; mix all, put on ice, and serve.