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Iced Punch

Get three medium-sized lemons, or two large ones, with good rough rinds, and eight ounces of sugar in lumps. Rub off the outer lemon-rind on the sugar, also the rind of two China oranges. Dissolve the sugar by pouring the juice of the fruit (which should be squeezed dry) over it, and then pressing and stirring it until thoroughly mixed, as much depends on the careful incorporation of the juices with the sugar; add water (boiling) until the sherbet, for so it is called, is of the desired flavour, and when cool enough, pour in brandy and rum--a pint of each will be sufficient. This will make four quarts of excellent punch. The Italians beat the whites of eggs to froth, and add it to the sherbet; it is then iced, and served in glasses. The sherbet is much richer if the lemon-pulp be beaten in with the sugar, but it should be strained before the spirits are added to it.