363. German Tea Punch

Heat one quart of white beer with a little stick of cinnamon, add a spoonful of corn-starch dissolved in wine; stir rapidly; add half a bottle of Rhine wine, six ounces of sugar, and the juice of half a lemon; heat all once more to the boiling-point; beat the yolks of four eggs with it; sweeten with one pound of sugar on which you have previously rubbed off the rind of half a lemon; add a pony of maraschino, and serve in cups.

364. Another

Heat two quarts of white beer, beat in it the yolks of six eggs; add three-fourths pound of sugar, on which you have rubbed the rind of half a lemon, and half a bottle of white wine; heat the mixture again, while continually beating, but do not let it boil, add half a wineglassful of maraschino, and the juice of a lemon; serve very foamy in cups.

365. Gin Punch

Peel the rind of a large lemon very thin, put it with a table-spoonful of the juice of a lemon in a tureen, add two tablespoonfuls of powdered sugar, and one pint of cold water, and let it stand for half an hour; afterward add half a pint of the best Holland gin, a wineglassful of maraschino, three or four lumps of ice, two bottles of plain soda, and serve at once.

366. Giroflee

Boil two bottles of Medoc with one pound of lump-sugar, one stick of cinnamon, and some cloves for a few minutes

367. Glasgow Punch

Put half a pound of pulverized sugar, and the rind of half a thinly peeled lemon with the juice of two large lemons in a tureen, add a bottle of old Jamaica rum, and five quarts of boiling water; stir well, and serve in glasses.

368. Grog

Take a quart of boiling tea with half a pound of lump-sugar, and add one pint of Santa Cruz rum or arrack.

369. Holland Punch

Strain the juice of three or four fine lemons; mix it with one pound of powdered sugar, and one bottle of fine Holland gin; let it stand well covered in a warm place until the sugar is dissolved; add two and a half quarts of boiling water, stir all thoroughly and serve.

370. Hong Kong Punch

A pound of loaf-sugar in a large enameled pot, the juice of six peeled lemons, the juice of three peeled oranges, one quart of cold water, one bottle of Jamaica rum, half a pint of brandy, one quart bottle of Burgundy; put this over a slow fire, and stir until boiling, then boil about one gallon of mixed tea; mix this all together - hot - and serve. If desired, beat up the whites of three eggs to the form of snow, and use a little of this for the top of each portion. If not sweet enough add sugar to taste.

371. Cold Hoppelpoppel

The yolks of four eggs and a little ground nutmeg are stirred into half a pint of cold, sweet cream, and beaten to a thick foam; add one gill of Santa Cruz rum, and sweeten to taste.

372. Hot Hoppelpoppel

One quart of sweet cream and two tablespoonfuls of powdered sugar are heated to the boiling-point; into a little milk stir the yolks of four fresh eggs, and beat all to a thick foam; finally add half a pint of rum. Serve in glasses or cups.

Instead of cream you may use boiling water or tea.