317. Admiral

Boil one bottle of claret with one-half pound of sugar, a stick of cinnamon, and a piece of vanilla for a quarter of an hour; add the yolks of six eggs that have first been beaten in a tumbler of cold wine; beat the drink into foam over the fire, and serve it in cups.

318. Ale Flip

This is a kind of warm beer which is very fashionable in England during the winter, and it is taken by sportsmen early in the morning before starting for the hunt. The recipe follows: one and a half quarts of ale, a spoonful of sugar, a piece of mace, half a dozen of cloves, and a small piece of butter, and let it boil; then beat the white of one egg with the yolks of two or three eggs in a spoonful of cold ale, add it to the boiling ale, and pour the whole swiftly from one vessel into another for a few minutes, then serve.

319. Ale Punch

Take one quart of Burton ale, one glass of Niersteiner, a wineglassful of brandy, a wineglassful of capillaire syrup, the juice of a lemon, a piece of lemon-peel; grate a little nutmeg, add a piece of toast; mix everything well; let it stand cold for from two to three hours; strain, and serve.

320. Alliance De Neufchatel

Take the yolks of eight eggs, stir with one pound of pulverized sugar and the juice of two oranges; heat two bottles of claret with a stick of vanilla to the boiling-point; add the wine under continuous beating to the eggs and sugar, and pour the foamy drink into champagne glasses.

321. Algmeth

Boil one bottle of Burgundy with one pound of lump-sugar, half a stick of cinnamon, a little bit of mace and coriander, and two bay-leaves; light with a burning paper, and let it burn until it goes out by itself; then fill it into glasses, and drink it warm.

322. American Punch

Rub the peel of six lemons on one pound of sugar; squeeze the juice of the lemons and that of six oranges on it; remove the seeds carefully; add four pounds of loaf-sugar, and five cloves and two leaves of mace tied up in a piece of linen, likewise two quarts of water; refine the sugar to syrup; skim well, fill into bottles, and keep for the punch. Now mix three-fourths of a quart of green tea, one pint of cognac, one quart of old Jamaica rum, one bottle of champagne, and a cup of chartreuse well sweetened to taste with the syrup, pour it into a punch-bowl, add a big lump of ice, three oranges cut in slices, and three lemons without the seeds; let the beverage stand for two hours, stir repeatedly, and serve.

323. Ananas Punch

Dissolve two and one-half pounds of lump-sugar in three quarts of boiling water, add three bottles of Rhine wine, one bottle of old Jamaica rum, and two bottles of champagne; let it stand on a warm stove for an hour, and add finally the juice of a mashed ananas (pineapple). Keep the vessel well covered or the aroma will escape.

324. Ananas Punch a l'Amerique

(FOR TEN PERSONS.)

Peel and cut four pineapples of medium size, put the slices with one pound of pulverized sugar in a bowl, and let it stand well covered on a cool place, until the sugar has gone entirely into the slices; add one pint of old Jamaica rum, one pint of best brandy, one gill of curagao, and the juice of four lemons; place a big piece of ice in the middle of the bowl; add four bottles of champagne, and serve in champagne glasses.