1899 The Mixicologist by C F Lawlor

I03«

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. 2lemons.

1 pint maraschino. 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.