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PUNCH (a la Romaine, Iced)

Take the juice of two China oranges, and a glassful each of rum and champagne, and mix them with a pint and a half of lemon-water ice. Freeze in the usual way. Beat up half a pound of powdered sugar with the frothed whites of two eggs, add this to the rest, with half a pint of brandy, a bottle of champagne, and a cup of green tea. Stir the mixture briskly into the ice until it liquefies. If it is too thick to pour out, add a little water, a little more champagne, or a little syrup. For the punch to be perfect the quantity of ice must be proportioned to the liquid. It should be smooth and white, like thick cream, and should be served in champagne glasses.