PEACH ICE.--The same proportions as apricot.
PINEAPPLE--FRESH FRUIT.--One pound of fresh pineapple, half a pint of syrup in which a pine has been preserved, two or three slices of pineapple cut in small dice, and the juice of three lemons; pound or grate the apple, pass it through a sieve, mix and freeze.
PINEAPPLE--PRESERVED FRUIT.--Eight ounces of preserved pine, four slices cut in small dice, one quart of cream, the juice of three lemons, and sufficient syrup from the pine to sweeten it; pound the preserved pine, mix lemons with the cream, etc., and freeze.
PUNCH A LA ROMAINE--ROMAN PUNCH ICE.--Make a quart of lemon ice, and flavor it with a glass or two of each of rum, brandy, champagne, and Maraschino; when it is frozen, to each quart take the whites of five eggs and whip them to a very strong froth; boil half a pound of sugar to the ball, and rub it with a spoon or spatula against the sides to grain it: when it turns white, mix it quickly with the whites of eggs, stir it lightly together, and add it to the ice; when cold, mix it well together, and serve it in glasses. Less sugar must be used in the ice, so as to allow for that which is used in making the meringue.
PUNCH-WATER ICE.--Make either a good lemon ice, or use some orange juice with the lemons, in the proportion of one orange to two lemons: either rub off the yellow rind of the lemons on sugar, or pare it very thin, and soak it in spirit for a few hours; when the ice is beginning to set, work in the whites of three eggs to each quart, beaten to a strong froth, and mixed with sugar as for meringue, or add the whites without whisking them; when it is nearly frozen, take out the pot from the ice, and mix well with it a glass each of rum and brandy, or sufficient to make it a good flavor; some like the taste of rum to predominate, but in this case of course you will be guided by the wish of your employer. In general the prevailing flavor distinguishes it by name, as rum-punch or brandy-punch ice; after the spirit is well mixed, replace the pot and finish freezing. Champagne, arrack, or tea is added; it is then termed champagne-punch ice, arrack-punch ice, etc.
RASPBERRY OR FRESH FRUIT.--One quart of raspberries, one quart of cream, three quarters of a pound or a pound of sugar, a few ripe currants and gooseberries, or currants and ripe cherries may be added, instead of all raspberries, which is much approved by some, and the juice of two lemons; mash the fruit, and pass it through a sieve to take out the skins and seeds; mix it with the other articles; add a little prepared cochineal to heighten the color; put it in the pot and freeze.