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114
MODERN
AMERICAN
DRINKS.
Kirsch
Punch.
Mix
two
quarts
water,
three
pounds
sugar,
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
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,
one
quart
sugar.
Spread
part
of