Roman Punch

1 quart of water

2 cups of sugar

½ teaspoonful of granulated gelatine 4 tablespoonfuls of cold water

1 cup of lemon juice

White of 1 egg, beaten dry

1/3 cup of sugar

¼ cup of water

½ cup or more of rum

Boil the first two ingredients twenty minutes; add the gelatine softened in cold water, and when cold add the lemon juice and freeze. Boil the one-third a cup of sugar and one-fourth a cup of water till it spins a thread, and pour on the beaten white as when making boiled frosting; beat occasionally until cold, then beat into the frozen mixture. Let stand an hour or longer to ripen. When ready to serve, dip the punch into the glasses; with a spoon dipped in warm water, make a hollow in the center of the ice in each glass and put in a teaspoonful or more of the rum.

One quart of punch, measured after freezing, is allowed for each ten people.

Green And White Punch In Same Glass

Prepare the sherbet as for Roman Punch. Take out half of the sherbet, tint it delicately with green color paste and add crême-de-menthe cordial to flavor as suits the taste. Leave the other half of the sherbet as it is or flavor with rum. Serve the white and green sherbets side by side in each glass.

Ginger Ale Punch

Melt one cup and three-fourths of sugar in one cup of lemon juice and stir in one quart of ginger ale. Freeze to a mush. Serve in cocktail glasses. Half a cup of Sauterne may be mixed through the ice after it is frozen.