Sorbets.—Punch à la Romaine.—Add one pound of loaf sugar to a quart of absolutely and freshly boiling water, and pour this on to the thinly pared rind of three, and the strained juice of six, lemons; let it stand, covered, till cold, then tammy, and freeze, adding to it when about half frozen two glasses of Jamaica rum, and finish the freezing. Another and rather more modern way is thus: Whip the whites of five eggs till stiff, with a tiny pinch of salt, and then incorporate with this meringue, lightly and quickly, 4oz. of caster sugar; then stir this all in to a quart of just half frozen lemon water ice, and continue the freezing till the whole is perfectly smooth, when you add to it a wine- glassful of cognac and about one and a half gills of champagne; finish freezing, and serve in ice cups.