Ices called by the name of punch are served just before the game. The foundation of these ices is a fruit sherbet; to this an Italian meringue and some kind of liquor is added. Roman punch is a lemon sherbet, to a quart of which a cup of Jamaica rum and a meringue made of the white of one egg and half a cup of hot syrup, at the soft-ball stage, has been added. A quart of punch is the quantity called for at a dinner of twelve covers. Champagne is usually added to an orange ice. The sherbet should be frozen quite hard before the liquor is added. This may be beaten in with paddle or with a long-handled wooden spoon or spatula, or the liquor may be poured over each service as it is taken to the diningroom. As alcohol does not freeze, this variety of ice is soft and is eaten with a spoon from the glass in which it is served.