KIRSCH PUNCH.
Place in a vessel half a pound of powdered sugar, with one quart of cold water; grate in the rind of a large lemon or of two smaller ones, squeezing in the juice of three good-sized ones, or four, if small. Beat this thoroughly for five minutes. Taste the mixture and add more powdered sugar if desired sweeter; then strain through a sieve into the freezer. Stir into this two gills of Kirsch. Freeze it as you would an ice cream. Serve in twelve punch glasses.