Punches are used to serve between courses, or with a meat course. They should be frozen only to a mush.

Tomato Punch

Cook together one-half can of tomatoes, one cup of water, three apples cut in eights (without peeling), one cup of sugar, one-fourth teaspoonful of ginger. When the apples are tender, rub through a fine sieve and add the juice of one lemon, two tablespoon-fuls of preserved ginger cut in fine pieces, four table-spoonfuls of maraschino; freeze; serve in glasses.

Tea Punch

Make one quart of strong tea, made from Ceylon of Oolong; add the juice of one orange and of half a lemon, one cup of sugar, and before it is quite frozen add the beaten white of an egg. After freezing, stir in one cup of whipped cream; or, omit the cream in the freezing and put a spoonful on the top of the glasses when serving.

Grape Fruit Punch

Boil one cup of sugar and two cups of water for fifteen minutes; add one cup of grape fruit juice, and the juice of one large lemon, the beaten white of one egg.

Mint Punch

4 cups water. 2 cups sugar. 1 cup lemon juice. Juice of one orange.

White of one egg. 1 cup creme de menthe cordial.

Just before the punch is frozen, add the beaten white of egg, finish freezing and stir in the cup of creme de menthe; pack for one hour; serve in glasses.

Roman Punch

Make the same as the mint punch, using the lemon ice for the foundation, and add, after freezing, a cup of rum. Orange ice may be used in place of the lemon ice for any of the punches.

Champagne Punch

Make an orange sherbet. When frozen, add a cup of champagne.

Sauterne Punch

Make the same as champagne punch, using one cup of sauterne in place of the champagne.

Curacao, Maraschino, Noyon Punch

Make a quart of pineapple, orange or lemon sherbet; when frozen, stir in one cup either of champagne, sauterne or rum, and a half cup of any of the above cordials.

Ginger Ale In Punches

In making the sherbets for the punches, one quart of ginger ale can be used in place of the water. This gives a very bright, sparkling punch, and when sauterne is added to it, can hardly be recognized from champagne punch.

Serving

These punches will serve twelve people. 10

Creme-De-Menthe Ice

1 quart water. 1 cup sugar.

2 tablespoonfuls lemon puice.

White one egg.

1/2 cup creme-de-menthe.

Freeze water, sugar and lemon juice. When frozen stir in the creme-de-menthe and fold in the white of egg that has been only slightly beaten.