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MODERN AMERICAN DRINKS.
Kirsch Punch.
Mix two quarts water, three pounds suga r, the
juice of four lemons and one pint Kirschwasser.
Put in freezer. When nearly frozen, whip eight
whites of eggs firm; mix in and freeze again.
Egg-Nogg Frappe.
Beat two eggs until light and creamy, add two
tablespoonfuls fine sugar, beat again, then add half
a jigger St. Croix rum and half a jigger brandy,
one pint cream or rich milk; mix well and freeze.
Grape Sherbet.
Place two pounds of washed Concord grapes in
a bowl and mash them thoroughly, squeeze out all
the juice through a cheesecloth or a fine sieve;
add an equal amount of cold water, the juice of
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two lemons, use sugar enough to sweeten, and
freeze.
Tea Punch Frappe.
Prepare one quart of tea, sweeten to taste, strain,
and when cold add the juice of one lemon, one
jigger of Jamaica rum, and one jigger of brandy;
mix and freeze until mushy. ·
Lemon Sherbet.
' Use two quarts boiling water, eight lemons, the
white of an egg, orie quart sugar. Spread part of