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Angelica Punch

2 cups California Angelica wine. 2 cups hot water--a pint. 1 cup sugar--1/2 pound. 1 cup stemmed raisins--1/2 pound. 1 lemon. 2 whites of eggs and two tablespoonfuls of powdered sugar to beat in.

Chop the raisins, grate half the rind of the lemon, squeeze in all of the juice, pour the hot water to them, add the sugar, and stir until it is all dissolved. Strain the flavored syrup thus obtained into a freezer, and rub the most of the raisin pulp through as well. Add the wine and freeze. When nearly frozen whip the two whites and the powdered sugar together till thick, add them to the punch and finish freezing. It is like cream. Serve in stem glasses.