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THE MIXICOLOGIST.
IO3
Punclies and Sherbets for Dinner Table.
Note. Punch or Sherbet is served between the last
entree and game or roast. The diflerence between
Sherbet and Punch is that the former is a Avater Ice,
into which some liquor is mixed,-while Punch is an Ice,
either of water or cream mingled with some Italian
Meringue and liquors.
Banana Frappe.
Mash two bananas to a pulp; mix with juice of one
lemon, one cup sugar, one cup Avater, one teaspoonful
vanilla extract. Rub through strainei". Put all to
gether in freezer and freeze till it begins to thicken,
then add the Avhite of one egg beaten to stifi froth.
Freeze firm.
Note: Any kind of Frappe can be made by sub
stituting other frnit for bananas.
Fruit Mousses,
Wltb Pineapple or other Fruit.
StraAvberries, raspberries, apricots, peaches, pine
apples, etc., to be used.)
One quart of cream must be Avhipped till very light;
drain it on a sieve and then transfer it to a bowl. Add
one pound pineapple puree and one pound of sugar,
mixing both together Avith a little vanilla and a gill
of Kirsch. Whip the preparation in a tin basin on ice