Summer Desserts

Punches are usually served as a course betweenthe entree and the roast at a long dinner or as a dessert at the close of aless formal affair. They should be served in punch glasses, of which there are many varieties. Romaiue Punch- Boil together a quart of water with a pint of sugar for half an hour. Add the juice of six lemons and one orange. Strain and set away to cool. Then boil together a gilí of water and a gilí of sugar for eighteen minutes. While this 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 for a few minutes after ít is all in. Set this away to cool. Place the first mixture in the freezer and freeze by turniug for twenty minutes. 'fake off the cover, remove the beater and add one gill of sherry, two tablespoons of rum and the meringue, mixing well with the frozen preparation. Cover and set away until time to serve. Kirsch Punch- Mix together half a pound of powdered sugar and a quart of cold water ; grate in the rind of a large lemon and squeeze in the juice of three. Beat thoroughly for five minutes. Taste the mixture and add more sugar if necessary. Strain through a sieve into a freezer. Stir in two gills of Kirsch. Freeze. Pineapple Sorbet - A quart of grated pineapple, two heaping tablespoons of gelatin dissolved in hot water, a quart of water, a quart of sugar, the juice of a lemon, and the beaten whites of two eggs put in just before freezing. Orange AVater Ice- Eight oranges, two leuions, the grated rind of two of the oranges boiled in a little water and then strained ; two tablespoons of corn starch mixed with a little cold water. Pour boiling water on this corn starch paste, put in the juice of oranges and leinons after straiuing ; add a pound and a half of sugar aud enough water to inake a gallon. Freeze.