1 pint water - 2 cups. 10 ounces sugar - 11/2 cups. 1 lemon - juice and rind.

1 orange - juice only.

2 whites of eggs.

Few spoonfuls of rum or chablis.

Dissolve the sugar in the water, hot; grate the rind of the lemon - the yellow part only - into a bowl, and squeeze in the juice and that of the orange and pour the hot syrup to them. Let stand awhile, then strain into a freezer. Freeze, and when nearly finished whip the two whites and stir them in and beat up well. Add the rum, or the mixture of rum and wine, or the wine substitute for rum, at last. Serve in glasses.

Cost of material- sugar 7, lemon and orange 4, white of eggs 3, rum 1/4 cupful 6; 20 cents - ice and salt 15 - 35c for quart or 8 to 12 glasses according to size.

Note - Those who aim at making these punches as smooth and delicate as possible will put the 2 whites in a bowl and whip them in a cold place to a firm froth, then add two tablespoons of powdered sugar and beat them together about one minute, making a smooth cake icing, and stir it into the punch when it is first frozen instead of the whipped whites without sugar. The difference is not very marked and those who are in haste will not care to stop to make the icing, still others insist upon its superiority.