(3505). Coffee Punch; Granite Punch With Coffee (Punch Au Cafe; Punch Granit Au Cafe)

For ten persons put one quart of vanilla ice cream into a freezer and mix in with it three Italian meringue egg-whites (made with three beaten egg-whites and two gills of forty-degree syrup properly liquefied with coffee made with water). To make this coffee requires one quart of water to six ounces of coffee; add it to the cream when nearly firm so that it does not grain the punch, then put in a little brandy or kirsch.

Another way to make granite punch with coffee is to have four quarts of black coffee, one quart of cream, ten ounces of sugar, four gills of brandy and one quart of whipped cream or Italian meringue. Freeze as the above.

Fig. 640.

(3506). Dolgorouski Punch (Punch A La Dolgorouski)

For ten persons allow one quart of peach water ice (No. 3602); beat it up well and incorporate in a third as much Italian meringue (No. 140), then mix in slowly a gill and a half of kirsch, and two gills of Cliquot champagne; with this preparation fill some natural water glasses, having the bottom of the glass red and the upper part white, made and frozen the same as American sherbet.

Fig. 641.

Fig. 642.

(3507). Elizabeth Punch (Punch Elisabeth)

Have in a freezer one quart of strawberry (No. 3451) or currant ice cream (No. 3451), moisten it with kirsch, brandy and champagne,two gills and a half in all; whip in a quarter as much Italian meringue (No. 140) and serve this punch in imitation flower pots (Fig. 643), made in three parts, the saucer, the pot and a top. Stick two wires into the top to fasten on a small bunch of natural flowers or else a single one.

Fig. 643.

(3508). Favorite Punch (Punch A La Favorite)

Arrange in a freezer one quart of strawberry water ice (No. 3607); work it well and mix in two gills of rum, one gill of brandy and a quarter as much Italian meringue (No. 140). Prepare and pack some goblet-shaped molds in salted ice, filling them three-quarters full of water slightly whitened with milk; when frozen to one-eighth of an inch in thickness empty out, then fill the mold entirely with water tinted red; when frozen to an eighth of an inch in thickness empty and range them in small fancy blue boxes; place in a freezing box and when ready to serve fill with the strawberry punch.

Fig. 644.

(3509). Imperial Punch (Punch A L'Imperiale)

Put three gills of pineapple juice in a vessel with the juice of two lemons and the peel of one orange, also half an ounce of tea infused in a pint of water, three gills of rum, two gills of brandy, one gill of kirsch and one gill of maraschino; bring this composition to sixteen degrees, then freeze. When frozen to an ice add half as much Italian meringue (No. 140), till the inside of the crowns and serve. These crowns are made of gum paste, (No. 3624) having cardboard boxes fitted into the center.

Fig. 645.