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Punch Hollandaise

4 cups water Rind one lemon 11½ cups sugar ½ cup lemon juice 1 can grated pineapple 1/4 cup brandy 2 tablespoons gin .

Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doily. 31½ cups water 2 cups sugar 1/2 cup lemon juice 1/2 cup orange juice