1895 Modern American drinks; how to mix and serve all kinds of cups and 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. 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. Shaddock, or Grape Fruit Sherbet.

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