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Santa Croix Rum (Ounces Dissolve the gelatin)

3 ounces Dissolve the gelatin in I quart of boiling water. Mix this with the syrup, and to the rest of the cold water add the beaten whites of 2 eggs, the lemons and the rum. Mix all thoroughly.

Put in freezer and freeze almost hard, then open freezer, pour in the chocolate and freeze very hard. When frozen pack in cabinet or in tub with ice and salt. To serve, fill a cocktail glass with this chocolate punch, add spoonful of whipped cream, and serve with a spoon. Chocolate Sundae.

Make a thick, smooth paste with powdered cocoa and hot water and add simple syrup until the correct consistency is obtained. Pour over vanilla ice cream.

Chocolate Syrup.