(3515). Roman Punch (Punch A La Romaine)

This is made with one quart of lemon water ice (No. 3604) well worked in a freezer packed in ice; add to it a little citron peel or extract; the composition should be put in a rather large freezer to allow two Italian meringue egg-whites (No. 140) to be incorporated; it should first be added slowly in small quantities, working it well with the spatula to have it acquire much lightness, then add two gills of rum and a quarter of a bottleful of champagne; work it well and detach from the sides of the freezer. The rum should he poured in gradually, as well as any kind of spirits in different punches; continue until sufficient be added to suit the taste. It is almost impossible to designate the exact quantity, that depending entirely on the quality of the ingredients composing the punch; generally the liquors are only put in just when serving. The punch should be sufficiently liquid to be drank without using spoons and as soon as served. Serve the punch in upright glasses provided with handles. This is sufficient for twelve persons.

(3516). Siberian Punch - Lalla Rookh (Punch A La Siberienne-Lalla Rookh)

Siberian or Lalla Rookh punch is merely vanilla ice cream (No. 3458) worked in a freezer, mixing in with it a quarter as much Italian meringue (No. 140) and about two gills of good rum for each quart of the icecream; with this fill plain punch glasses with handles, or cups.

(3517). Sunflower Punch (Punch Tournesol)

Put two quarts of pineapple water ice (No. 3606) in a freezer; work it well, adding half as much Italian meringue (No. 140), two gills of kirsch and a quarter of a bottleful of champagne; fill some sunflowers (Fig. 649) made of gum paste (No. 3624) or pulled sugar (No. 3618) with the mixture and serve without delay.

(3518). Stanley Punch (Punch A La Stanley)

If for twelve guests have one quart of syrup at thirty-two degrees, the juice of four lemons, a quart of boiling water having a pound of freshly roasted coffee infused therein and half a vanilla bean; pour the infusion into the preparation, let steep together for two hours, keeping it well closed. Bring the composition to twenty-two degrees and strain through a sieve; freeze while incorporating two Italian meringue egg-whites (No. 140), one gill of kirsch and a gill of maraschino. Arrange the punch inside of a goblet beside which is a heron made of gum paste (No. 3624) surrounded by grasses.

Fig. 649.

Fig. 050.

(3519). Tosca Punch (Punch A La Tosca)

Put in a freezer packed in ice one pint of Andalusian ice cream (No. 3446) and as much almond ice cream (No. 3461); work well, adding two gills of noyau and an eighth of a bottle of champagne, also a third as much Italian meringue (No. 140). Color a delicate pink and with the preparation fill some goblets made of colorless natural water frozen to a sufficient thickness, then unmold and set in thick blue cardboard boxes the same shape as the glasses. The quantity here given is sufficient to serve twelve persons.

Fig. 651.

Fig. 052.

(3520). Tremiere Punch (Punch A La Tremiere)

Mix in a freezer one quart of pineapple water ice ( No. 3606 ), one pint of orange ice (No. 3605) and one pint of strawberry ice (No. 3607). When thoroughly mixed incorporate a third of its volume of Italian meringue (No. 140), three gills of kirsch and a quarter of a bottle of champagne; with this preparation fill some Tremiere roses (Fig. 652) made of gum paste (No. 3624), or else they can be made of pulled sugar, and served at once.