Tea Punch

Have ready frozen, one quart of lemon ice cream. Make an Italian meringue (boiled icing) of one cup of sugar, one-half cup of water and whites of three eggs. Beat until cold, then add very gradually, beating constantly, one quart of freshly made strong cold tea. Stir this into the ice cream. At serving time add brandy or kirsch to taste.

Orange Cream Sherbet

One pint of boiling water, one and three-fourths cups of sugar, one and one-half cups of rich cream, juice of six large oranges and juice of one lemon, two level teaspoons of the yellow rind of an orange carefully grated. Boil the water and sugar five minutes from the time it reaches boiling point. Let cool and add the cream, the strained juice of orange and lemon and the grated rind. Turn into a freezer and freeze like ice cream. Let stand two hours or more to ripen.

Sour cream may be used instead of sweet, in which case it is safer to add it after the other ingredients are frozen, then stir until frozen again.

Sicilian Sherbet

Press one can of peaches through a colander; add one pint of orange juice, and one pint of sugar; stir until the sugar is dissolved; place in a freezer, pack in ice and salt, using three parts of the former to one of the latter. Freeze, remove the lid, stir in the whites of two eggs beaten stiff, replace the lid and turn the dasher a minute or two. Serve after it has stood an hour.

French Frozen Pudding

Separate six eggs. Put over the fire one pint of sugar and one pint of boiling water; stir until the sugar is dissolved and bring to boiling point, and boil five minutes. Beat the yolks of the eggs until creamy, pour the boiling syrup over them, and beat until cold. Add one pint of cream, and one tablespoonful of vanilla, and freeze in a freezer the same as ice cream.

Creme-De-Menthe Ice

Boil one cup of sugar and four cups of water twenty minutes. When quite cold add one-third cup of creme-de-menthe cordial, add green coloring to make a very delicate green, strain and freeze like ice cream. Serve in tiny glasses.