Punch and Sherbet

Punch or sherbet is served between the last entree and the roast. Either on should be placed on the bill of fare without a separate heading, merely reading: Sherbet or punch, a la--. The difference between sherbet and punch is that the former is a water ice into which some liquor is mixed, while punch is an ice either of water or cream mingled with a quarter as much Italian meringue and liquors; for this see Italian meringue (No. 140). Punches and sherbets are served either in medium glasses, the size usually used for Bordeaux, without any foot, but provided with a handle, or else in fancy cups, either of gum paste or of water tinted to various colors, or in many kinds made of cardboard of a basket or other shape, or in the peels of fresh fruits. Italian meringue is mixed both in white or colored ices. The size for sherbets and punches is eight or ten from each quart.