Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

3 quarts of claret, i quart of water, 1^ lbs. sugar, in other places, a light sherbet is used for 6 oranges cut in slices, a few sticks of cinnamon. [illustration: text partially obscured] which require no additional meringue, 4 lemons. adding the liquors only. Make sugar and water into a hot syrup and let }^ ''^^^ ^™ ^^^- ^^^ ^° each gallon of ice after infuse with the cinnamon for one hour. Let cool '' '^ frozen an Italian Meringue (see No. 95), or and mix with the lemon juice and wine. Strain anoAer cold meringue made from six to eight into punch bowl, which should have a large piece ^'^''^s of eggs and one pound of powdered sugar; of ice in il to cool the contents, and serve with a good amount of sugar in syrup form. The slice of orange in each glass. liquors should be added gradually, otherwise it 770 -WHITE WINE FRAPPfe T"^*^ ''^"'^ ^^^ '"^ '° "^'' *°° '■^P''^'y- t" '" 779. WHITE WINE FRAPPE. pfjg^ required to freeze the Punch for a short 2 quarts wme 2 quarts water. i}i lbs. sugar, time after the liquors are added, this causes much the juice of 6 lemons, and 4 oranges cut in slices. loss of flavor and smell be prevented as much Mix wine and water and lemon juice cold with gg possible 1 the sugar; ice in a bowl, same as in No. 778. and '784-ROMAN PUNCH. serve with a slice of orange. »r.i. -n -r, ^ ■ -.t^ , , The Roman Punch is without doubt the first 780. — CLARET CUP. and original frozen punch made. Introduced 4 quarts claret, x quart mineral water, i lb. sugar, from Rome to other parts of Europe, it has been }i pint brandy, V pint curacoa, the juice of 4 for a century the only frozen punch known, from lemons, the rind of one large cucumber, which in later years the other frozen punches 4 oranges cut in slices. have originated. The name has been very much Mix the ingredients and let infuse for half an abused, and a tasteless sherbet, flavored with a hour before serving. Cool in a bowl same as in cheap rum or brandy is placed on bills-of-fare as No. 778. and serve with a slice of orange. the genuine article. 781.— BURGUNDY AND PORT WINE CUP. ROMAN PUNCH. No. i. I quart burgundy, i quart port, i quart water. Prepare a Lemon or Pineapple Ice, add for each I lb. sugar, i pint rum. i doz. whole cloves, gallon of Ice one quart of dry white wine and one 8 oranges. pint of the best Jamaica rum. Work the Ice and Make a syrup with the sugar and water; let in- liquor smooth, and add a meringue of eight whites fuse with the cloves and the peel of two oranges of eggs and one pound of sugar — the Italian Meringue. The Punch should be floating, and freeze as usual; add the meringue and one pmt rich and creamy like double cream. Serve in o£ maraschino, also one pint o£ arrac. Serve. ^^Si^S-^^'^^^. 79a.-PUNCH CARDINAL. ROMAN PUNCH. No. 2. p^^p^^ ^^^^ g^^^g^ j^^_ ^^^ g^^„^ ^.^^^ bitter RUM PUNCH. orange extract; add one quart o£ dry white or Take even parts of Lemon and Orange Ice; ,ed wine; freeze as usual. If white wine is used add one pint of rum and the meringue. Serve, color the mixture strawberry red; add one pint of 785. — AMERICAN PUNCH. brandy and the meringue, and serve. Prepare one gallon of Orange Ice, add to it 793. — PUNCH BISHOP, one quart of strawberry juice, freeze and add the CARDINAL PUNCH, meringue. Before serving, add one-half pint of -phis Punch is often served as Cardinal Punch, kirschwasser and one pint of good rum. Serve Prepare a well-flavored Orange Ice. Let inin orange or meringue baskets, or in boats made f^^e with the syrup one dozen of whole cloves; from nougat, with an American flag in the centre, ^j^ ong qu^rt of claret, and freeze. Before 786. — CHAMPAGNE PUNCH. serving, add the meringue and one pint of good Take one gallon of Pineapple Ice, add one-half rum. pint of kirschwasser and one quart of champagne ' "'