The Boston cooking-school cook book

continue freezing. Serve in frappé glasses. Punch Hollandaise 4 cups water 1⅓ cups sugar ⅓ cup lemon juice Rind one lemon 1 can grated pineapple ¼ cup brandy 2 tablespoons gin Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doily. Victoria Punch 3½ cups water 2 cups sugar ½ cup lemon juice ½ cup orange juice Grated rind two oranges 1 cup angelica wine 1 cup cider 1½ tablespoons gin Prepare same as Cardinal Punch; strain before freezing, to remove orange rind. Lenox Punch 2 cups water ¾ cup sugar ⅔ tumbler currant jelly Ice 1 cup orange juice ½ cup lemon juice 2 bottles ginger ale ⅓ cup brandy Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries. German Punch 2 cups water 1¾ cups tomatoes 3 apples, cored, pared, and chopped 1 cup sugar 3 tablespoons lemon juice Piece ginger root 3 tablespoons Maraschino Mix ingredients, except cordial, and cook thirty-five minutes. Rub through a sieve, add Maraschino, and freeze to a mush. London Sherbet 2 cups sugar 2 cups water ⅓ cup seeded and finely cut raisins ¾ cup orange juice 3 tablespoons lemon juice 1 cup fruit syrup ¼ grated nutmeg ¼ cup port wine Whites 3 eggs Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries. Roman Punch 4 cups water 2 cups sugar ½ cup lemon juice ½ cup orange juice ½ cup tea infusion ½ cup rum Prepare