1302. Méringues Panachées.
—Have six meringue-shells ([No. 1250]); divide evenly into them a pint of vanilla ice-cream ([No. 1271]). Slide into a pastry-bag ([No. 1079]) a fancy tube (No. 3), and pour into it a pint of whipped crême à la vanille ([No. 1254]); press half of it into six other méringue-shells, then join them to the other six containing the ice-cream. Lay them on six cold dessert-plates, and decorate the joints nicely with the balance of the cream, then send to the table at once.
1303. Punch à la Lorenzo Delmonico.
—Put in a china bowl half a pound of powdered sugar, squeeze in the juice of three fine, sound, large lemons and the juice of a fine, large, red orange, then with a very clean wooden spoon mix together for three minutes. Add half a pint of cold water, a gill of Swiss kirsch, and stir for four minutes more, then strain through a fine sieve into the ice-cream freezer, remove the sieve, and pour into the freezer half a gill of St. Croix rum, a quarter of a gill of Delmonico’s fine champagne cognac, and half a pint of Delmonico’s champagne. Cover immediately with the lid, and place the freezer in a narrow ice-cream tub, filling the latter all round with broken ice mixed with rock-salt; then with the handle on the cover turn as sharply as possible for three minutes; wipe the cover neatly, uncover, and with a wooden spoon detach the punch from the sides of the freezer, as also from the bottom; cover again, turn the handle for three minutes more, uncover, detach the punch as before, cover, and repeat this three times as explained for the vanilla ice-cream ([No. 1271]). Have six cold dessert-plates covered with fancy papers, each one having an L. D. designed on it; fill six punch-glasses with the punch, arrange them on the plates, and send to the table.
1304. Romaine Punch.
—Make half the quantity of the preparation the same as lemon water-ice ([No. 1279]), and before freezing add a gill of Jamaica rum; then finish the same, only serving the romaine punch in six small punch-glasses.
1305. Kirsch Punch.
—To be prepared precisely as for the above ([No. 1304]), only substituting a gill of kirsch for the rum, and serving it the same.
1306. Punch à la Cardinal.
—Prepare half the quantity of the preparation as for raspberry water-ice ([No. 1281]); strain it through a sieve into the freezer, then pour in half a gill of red curaçoa, and half a gill of maraschino; put on the lid, and freeze it the same as for vanilla ice-cream ([No. 1271]), only serving it in six punch-glasses.