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MODERN AMERICAN DRINKS .
Punch
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Prepare a pineapple sherbet made tart with
lemon-juice. P eel the lemons before squeezing so
as not to get any of the oil of the rind into the
juice. Mix the strained juice with the sherbet
and freeze. Just before the punch is to be served
add and mix into it one-half pint of old J amaica
rum and one pint of champagne for every two
quarts of the sherbet.
Raspberry Sherbet.
Mash enough berries to make one pint of juice,
add one pint of fine sugar, the juice of one lemon,
and one pint boiling water; when the sugar is dis–
solved, strain the mixture through a cheesecloth or
fine sieve and freeze.
Shaddock, or Grape Fruit Sherbet.
Soak one tablespoonful gelatin in a little cold
water; take one pint of water and one pint fine
sugar, boil for five minutes. Dissolve the soaked
gelatin in the boiling syrup . Divide six sh ad–
docks in halves across the sections, remove the
seeds, and scoop out the pulp with a teaspoon.
L eave all the membranous walls of the sections in
the peel. Add the pulp to the cold syrup. Mix
;:ind
fr~eze
until mushy or bard, as preferreQ..