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the MIXICOLOGIST.
for ten minutes to have the cream and pulp assimi
late well together. Coat the inside of a high dome
mold with Virgin Strawberry Cream; fill the center
quite full with the preparation, and close the mold.
Pack in ice for one hour, unmold on a napkin, and
surround with small iced cakes.
Auyother fruit may be substituted for the pineapple.
Virgin Strawberry Ice Cream.
Add three pints sweet cream and a pint of milk to
one quart of strawberries and two pounds of powdered
sugar. Melt the sugar. Strain the whole through a
silk sieve and freeze.
Imperial Punch.
Put three gills of pineapple juice in a vessel with the
juice of two lemons and the peel of one orange; also
one half ounce of tea infused into a pint of water,
three gills rum, two gills brandy,one gill Kirsch, one
gill Maraschino. Bring this to 16°. Then freeze.
When,frozen, add one half as much ice.
Regent Punch.
Take 1 quart water.
1 pound sugar.
1 pint gin.
1 pint maraschino.
2lemons.
4 bottles club soda.
Grate the rind of lemon into a bowl, moisten with
some gin and rub with the back of a spoon to extract
flavor; add the lemon juice and the rest of ingredients,
except soda. Strain into the freezer and freeze as firm
as the spirit will allow. Add the bottled soda and fin-
sh freezing.