EGG MILK PUNCH.
Stir six heaping teaspoonfuls of granulated sugar with the yolks of six eggs until creamed. Add six sherry glasses of best brandy, one sherry glass Jamaica rum, and two quarts of rich milk. Beat the mixture well, and then add the whites of the eggs whipped to a stiff froth. A little grated nutmeg may be added if desired. This quantity will fill six large glasses, in each of which may be placed a large lump of ice.
FISH HOUSE PUNCH.
Two quarts Jamaica rum, one quart brandy, one-half pint peach brandy, one quart freshly made green tea, one pint lemon juice, half a pint of maraschino, one pound cut sugar. Brew all together two days. When ready to use pour over ice in punch bowl and add one quart of champagne.
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