The table

1304. Bomaine 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 a 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. 1307. Champagne Punch. — Have half the quantity of preparation described for orange water-ice (No. 1280), strain it through a sieve into the freezer, and add half a pint of good champagne. Place the cover on, and proceed to freeze it exactly as for vanilla ice-cream (No. 1271), serving it in six punch-glasses. 1308. Punch a la Lalla Rookh.— Have ready half the quantity of preparation of vanilla ice-cream (No. 1271); strain it through a fine sieve into the freezer, adding one gill of Jamaica rum; freeze it the same, and serve it in glasses. 1309. Punch en Surprise. — Have six fancy forms; one the shape of a pear, one of an apple, one of a banana, one of a tomato, one of a pineapple, and one of a peach. Fill a tin pan with finely cracked ice well mixed with rock-salt, lay on it the six molds, opened flat, fill them with cold water, also the pan to half its height, and let it all rest for one hour; feel the inside of the molds to find whether a frozen crust adheres to them; if so, continue to finish the punch. Have any kind of desired punch ready; take up each mold separately, empty out the water, and fill them one after another; close tightly, and lay them in a pail previously prepared with broken ice and rock-salt at the bottom; cover them with plenty more ice and salt, and let freeze one hour. Have ready a cold dessert-dish with a folded napkin over; put some warm water in a vessel, take up each mold, one by one, dip them into the water, and hastily wash off any ice or salt which may adhere, unmold them carefully, and lay them nicely on the dessert-dish, and send to the table at once. 1310. Punch a la Franqaisej Hot. — Put in a saucepan on the hot range one pint of Jamaica rum, with twelve ounces of granulated sugar; stir continually with the spatula until reduced to half the quantity. Add the juice of three lemons, the juice of four sweet oranges, then set the pan on the corner of the stove to keep hot. Put into a tea-pot one ounce of green tea, pouring over it a pint of boiling water, and let infuse for ten minutes, then strain into the preparation; return it on the hot place, and when about boiling, skim thoroughly with a skimmer. Take it from the fire, pour it into a punch-bowl, and serve.