FROZEN PUNCHES
Any of the water-ices can be made into punches by adding to them when half frozen the whipped whites of two eggs which have had a tablespoonful of hot sugar syrup stirred into them to cook the eggs. The eggs must be cold when added to the ice, and the freezing continued until the ice is sufficiently stiff. At the moment of serving pour over each glassful a teaspoonful or a tablespoonful of liquor.
The liquor may be rum or kirsch, or a liqueur.