Punch or sherbet is served between the last entree and the roast. Either one should be placed on the bill of fare without a separate heading, merely reading: Sherbet or punch, a la------.

The difference between sherbet and punch is that the former is a water ice into which some liquor is mixed, while punch is an ice either of water or cream mingled with a quarter as much Italian meringue and liquors; for this see Italian meringue (No. 140). Punches and sherbets axe served either in medium glasses, the size usually used for Bordeaux, without any foot, but provided with a handle, or else in fancy cups, either of gum paste or of water tinted to various colors, or in many kinds made of cardboard of a basket or other shape, or in the peels of fresh fruits. Italian meringue is mixed both in white or colored ices. The size for sherbets and punches is eight or ten from each quart.

Fig, 636.

(3502). Beatrice Punch (Punch A La Beatrice)

For twelve persons take about one quart of lemon water ice (No. 3604) and add to it two drops of extract of citron. To two well-beaten egg-whites put one gill of boiling syrup at thirty-five degrees; lay aside to cool and when very cold incorporate in the ice a little good rum, a quarter of a bottleful of good champagne and four soupspoonfuls of Italian meringue (No. 140); fill with this some swans made of gum paste ( No. 3624), having the top parts hollow.

(3503). Bouquetiere Punch (Punch A La Bouquetiere)

For ten sherbets have one pint of orange water ice (No. 3605) and as much strawberry water ice (No. 3007); mix both together in a freezer with a quarter as much Italian meringue (No. 140); add one gill of maraschino and a quarter of a bottleful of champagne. Procure molds the shape of Fig. 637 and Fig. 639. The latter mold is furnished with a socket three-sixteenths of an inch in diameter in its center, a little higher than the mold. Incrust them well in salted ice and till Fig.

Fig. 637.

Fig 638.

Fig. 639.

637 with water whitened with milk. with reddened water: after the ice has formed on the sides to an eighth of an inch in the empty out the surplus water.-dip the mold in hot water and unmold quickly. Place With of the mold (Fig. 637) in small blue cardboard boxes and fill them up with the sher unmold Fig. 639, lay on top of Fig. 637 so that the rounded part be uppermost, fasten a small bunch of natural flowers in the center and then stand them in silver-plated rings and these on silver saucers.

(3504). Champagne Punch (Punch Au Champagne)

Procure some imitation silver champagne pails made of cardboard or gum paste (No. 3624). Have tin molds to fit into these and Incrust them in ice, filling to the top with water. As soon as this becomes frozen sufficiently thick to cover the sides to one-eighth of an inch empty out the liquid and unmold, lay these ice pails inside the cardboard ones and imitate the bottle in gum paste (No. 3624), having the surrounding ice of white rock candy; these should be laid on the cover. Pour into a small freezer one quart of pineapple water ice (No. 3606), half a gill of fine brandy, half a gill of kirsch and two gills of champagne; mix the whole and add as much Italian meringue (No. 140)." When frozen fill the pails, lay on the covers and serve.