Sandwiches.
Egg Lemonade.
Ingredients.
1 egg. 4 tablespoonfuls of sugar. Juice of 2 lemons. 2 cups of water.
Method.—Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water.
Fruit Punch.
Ingredients.
1 pineapple. 4 cups of sugar. 3 cups of boiling water. 1 cup of tea, freshly made. 5 lemons. 6 oranges. 1 pint of strawberry or grape juice. ½ a pint of maraschino cherries. 1 bottle of Apollinaris water. 6 quarts of water.
Method.—Grate the pineapple, add the boiling water and the sugar, and boil fifteen minutes; add the tea and strain into the punch-bowl. When cold add the fruit juice, the cherries and the cold water. A short time before serving, add a piece of ice, and, on serving, the Apollinaris water. Strawberries, mint leaves, or slices of banana may be used in the place of the cherries.
Punch à la Nantes.
Ingredients.
2 pounds of rhubarb. 1 pint of water. 1 bay leaf. 1 cup of sugar. 1 cup of orange juice. ¼ a cup of lemon juice. ¼ a cup of ginger syrup.
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