(3510). Cordial Punch - Iced (Punch Glace Aux Liqueurs)

Pour eight gills of cold twenty-eight degree syrup into a glazed vessel; mix with it a quarter of a vanilla bean, a few bits of lemon peel, a gill of lemon juice, the peel of half an orange and the juice of four oranges; let infuse for half an hour then strain: boil till it attains twenty degrees; rectify if necessary. Freeze the preparation in a freezer packed in salted ice after the usual manner, and when smooth and consistent incorporate four Italian meringue egg-whites (No. 140); beat again slowly and add two gills of liqueur or cordial, such as rum, kirsch, prunelle, maraschino, kimmel, etc. Let become consistent once more and serve.

(3511). Milk Punch - Iced (Punch Glace Au Lait)

This punch is not to be served the same as a liqueur punch, for it must be thoroughly frozen. Make a preparation with two quarts of milk and four ounces of sugar, strain and freeze. When three-quarters frozen mix in as much whipped cream, then add slowly one gill of rum and one gill of brandy. Use this preparation to fill some glasses, smooth the tops neatly and grate a little nutmeg over; lay them in a lightly imbedded freezing box. This milk punch can be transported quite a distance, for the ice will keep a length of time by putting the glasses in covered cardboard boxes that close hermetically.

Fig. 646.

(3512). Montmorency Punch (Punch A La Montmorency)

Place two quarts of cherry ice cream (No. 3451) in a freezer: mix in a gill of kirsch, half a gill of noyau, half a pint of good Sauterne and a quarter as much Italian meringue (No. 140). With this punch fill some cups made of natural ice slightly reddened.

Fig. 647.

(3513). Nenuphar Punch - Lilies (Punch Nenuphar)

Place in a vessel the peel of one lemon, the peel of half an orange, half an ounce of coriander seeds and a small piece of Ceylon cinnamon, also four drops of extract of citron; set it in a heater or expose to the sun for four hours in a hermetically closed earthen vessel; afterward pass it through a filter and add a quart of syrup at thirty-two degrees. Mix the whole well and bring the composition to sixteen degrees, coloring to a light pink; strain through a very fine sieve and freeze. When the ice begins to congeal pour in three gills of kirsch and maraschino and half its volume of Italian meringue (No. 140). Use this ice for filling some gum paste Nenuphar lilies and serve at once.

Fig. 648.

(3514). Pargny Punch (Punch Pargny)

Soak two gelatine leaves in cold water for half an hour, drain and dissolve in a quart of hot milk, afterward adding one quart of cream, half a pound of sugar, half a pint of good sherry and two gills of rum. Whip the whole well together and strain through a sieve; put it into a freezer and freeze with half as much salt as is required for ordinary ices. Add some Italian meringue (No. 140). This punch should be mellow and not hard; dress in fancy glass cups.