- 1 bottle of white wine
- ¾ pt. of arrack
- 1¼ cups of sugar
- ½ lemon rind
- Juice of 1½ lemon
- 7 eggs
Preparation: Mix white wine, sugar, lemon juice and rind, add the well beaten eggs and bring to a boil, beating constantly, then take from the stove and mix in the arrack. Serve at once.
No. 6—WARM BURGUNDY PUNCH.
- ½ bottle of Burgundy wine
- ½ bottle of good white wine
- ½ bottle of arrack
- ½ pt. pineapple juice
- 2 oranges
- ½ bottle German champagne
- ¼ lb. of sugar
- ¼ pt. of water
Preparation: Sugar, water, Burgundy wine, white wine, arrack and pineapple juice are mixed well and heated but not boiled. The orange is sliced with the peel and put into the bowl, then the hot fluid is poured in and the champagne added at the table.
No. 7—HOT WINE.
- 1 bottle of red wine
- ¼ lb. of sugar
- 10 cloves
- 1 stick of cinnamon
- ½ lemon rind
Preparation: The ingredients are mixed well and brought to the boiling point, but not boiled, strained and served hot.
No. 8—GROG.
- ½ pt. of rum
- Liberal ½ lb. of sugar
- ¾ qt. of boiling water