Cooking for profit

Note — Those who aim at making these punches as smooth and delicate as possible will put the 2 whites in a bowl and whip them in a cold place to a firm froth, then add two tablespoons of powdered sugar and beat them together about one minute, making a smooth cake icing, and stir it into the punch when it is first frozen instead of the whipped whites without sugar. The difference is not very marked and those who are in haste will not care to stop to make the icing, still others insist upon its superiority. 247— KIrsch Punch Romaine. 2 cups water. IJ cups sugar. 1 lemon — juice only, \ cup kirschwasser — small, 2 whites of eggs. Mix the punch materials together cold, strain into the freezer. When nearly frozen whip the 2 whites firm, mix in and freeze again . Cost of material — su£ar 7, lemon 2, 6ggs 3, kirschwasser 20; 32 cents — ice and salt 18 — 50c for 1 quart or 4 to 6c per glass according to size. 248— Maraschino Punch—Romaine. 2 cups water 1 cup sugar. i a lemon — juice only. •J an orange — juice only, \ cup of maraschino — large, 2 whites of eggs. Mix all, except the whites, together cold, strain into a freezer, freeze as usual, whip the whites firm and stir in and beat up well and freeze again. It is a snow-white ice, rich and tenacious like pulled candy. The fruit juices are not essential, but an improvement. Cost of material — sugar 5, lemon and orange 4, eggs 3, maraschino 25, 37 cents — ice and salt 15 — 52c for 1 quart, or 6c each person. 249— Strawberry Punch. 3 cups ripe red strawberries. 1-J cups sugar. ij cups water. ■J ctip angelica or any sweet wine. Cover the strawberries with the sugar and let remain sometime to form a thick red syrup. Rub them through a strainer into the freezer with the syrup and add the water and wine and freeze without any extra beating. Cost of material — strawberries 18, sugar 7, wine 12; 37 cents — ice and salt 18 — 55c for something over a quart, or about 5c per glass. Note — In counting the cost observe that the addition of white of eggs or meringue increases the bulk of the material in the freezer according to the degree to which it is beaten and a punch a la Romaine heaped in a glass like ice cream may cost less each person than a punch plain frozen of much less volume 250— Raspberry Punch. Make the same as strawberry punch. Stronger wines can be used in it 251— Regent's Punch. \ cup gin. ■J a lemon. I cup sugar. ^ cup maraschino — or half as much kirchwasser. 1 cup water. 1 bottle soda water (aerated lemon mineral water or "soda pop ") Grate the rind of J a lemon into a bowl, pour in a spoonful of gin and rub with the back of a spoon to extract the flavor. Add the lemon juice and rest of the ingredients except the boda; strain into the freezer and freeze as firm as the spirit in it will allow, add the soda — which should be ice cold — and finish the freezing. Cost of material — gin 12, lemon 2, sugar 3, maraschino 20, soda 10; 47 cents — ice and salt 18 — 65c for 1 quart, 6 to 8c per glass. 252— Victoria Punch. 2 oranges. 4 lemons. 2 cups sugar. 2 cups water. ^ cup angelica or other sweet wine. J cup rum. 2 whites of eggs.