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116
MODERN
AMERICAN
DRINKS.
Punch,
a
la
Vatican.
Prepare
a
pineapple
sherbet
made
tart
with
lemon-juice.
Peel
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
Jamaica
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
shad-
docks
in
halves
across
the
sections,
remove
the
seeds,
and
scoop
out
the
pulp
with
a
teaspoon.
Leave
all
the
membranous
walls
of
the
sections
in
the
peel.
Add
the
pulp
to
the
cold
syrup.
Mix
and
freeze
until
mushy
or
hard,
as
preferred.