Roman Punch Recipe

From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers
_With best wishes for your success, I am very sincerely yours,_
Boil together one quart of water and one pint of sugar for about half
an hour; add the juice of six good sized lemons and one orange; strain
and set away to cool. Then prepare the following: Boil together one
gill of sugar and one gill of water for eighteen minutes. While the
syrup is cooking, beat the whites of four eggs very stiff, and into
these pour the hot syrup very slowly--beating all the time, and
continue to beat a few minutes after it is all in. Set this away to
cool. Place the first mixture in the freezer and freeze by turning it
all the time for twenty minutes. Then take off the cover, remove the
beater and add one gill of sherry, two tablespoonfuls Jamaica rum and
the meringue, mixing this well with a spoon into the frozen
preparation. Cover again and set away until time to serve.
Serve in punch glasses, as a course between entreés and roast.

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