1906 Modern American Drinks by George J Kappeler

116

MODERN AMERICAN DRINKS .

Punch a la Va tic an. ' Prepare a pineapple sherbet made tart with lemon-juice. P eel 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 J amaica 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. Shaddock, or Grape Fruit Sherbet. 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 sh ad– docks in halves across the sections, remove the seeds, and scoop out the pulp with a teaspoon. L eave all the membranous walls of the sections in the peel. Add the pulp to the cold syrup. Mix ;:ind fr~eze until mushy or bard, as preferreQ..