Tea Punch Recipe For Receptions, Teas, Etc

1 quart of ice cream flavored with lemon. 1/2 cup of water. 1 quart of strong tea infusion. The whites of three eggs. Brandy or Kirsch to taste. 1 cup of sugar.

Boil the sugar and water to the thread stage and pour on to the whites of the eggs, beaten until very foamy, but not dry; beat until cold, then add gradually the tea, fresh made and chilled; lastly, mix the whole into the ice cream; turn the dasher a few times and serve half frozen in punch glasses. This may be served from a punch bowl.

Tomato Punch Recipe. (Sophie Cohen)

Heat slowly to the boiling point half a can of tomatoes, one pint of water, three sliced apples, juice of one lemon, one cup of granulated sugar, and one fourth teaspoonful of ground ginger. Let boil five minutes, then pass through a fine sieve; add two ounces of candied ginger, chopped fine, and four tablespoonfuls of maraschino. Freeze and serve in punch glasses after the roast.