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Roman Punch, Iced

Put two pounds of finely-powdered sugar into a bowl, and strain over it the juice of ten lemons and two sweet oranges. Add the thin rind of a lemon and an orange, and let the infusion remain for one hour. Strain the syrup through muslin, add gradually the whites of ten eggs beaten to a firm froth, and freeze the punch in the usual way being careful to work it vigorously with the spattle while it is being frozen. A few minutes before serving, mix together a pint of old white Jamaica rum, half a pint of green tea half a pint of brandy, and a bottle of champagne. Add the ice, and stir briskly till it dissolves. A pint of pineapple syrup may be added or not. This punch should be thick and creamy in appearance. If it is too thick to be poured into glasses, it should be thinned with a little more champagne. Iced Roman punch should be handed round in high glasses between the roast and the game courses.