Page:The Boston cooking-school cook book (1910).djvu/509

 Punch Hollandaise

4 cups water 1-1/3 cups sugar 1/3 cup lemon juice Rind one lemon 1 can grated pineapple 1/4 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

3-1/2 cups water 2 cups sugar 1/2 cup lemon juice 1/2 cup orange juice Grated rind two oranges 1 cup angelica wine 1 cup cider 1-1/2 tablespoons gin

Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.

Lenox Punch

2 cups water 3/4 cup sugar 2/3 tumbler currant jelly Ice 1 cup orange juice 1/2 cup lemon juice 2 bottles ginger ale 1/3 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 1-3/4 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.