Bouquetiere Punch

For ten sherbets have one pint of orange water ice (No. 3605) and as much strawberry water ice (No. 3607); mix both together in a freezer with a quarter as much Italian meringue (No. 140); add one gill of maraschino and a quarter of a bottleful of champagne. Procure molds the shape of Fig. 637 and Fig. 639. The latter mold is furnished with a socket three-sixteenths of an inch in diameter in its center, a little higher than the mold. Incrust them well in salted ice and fill Fig. 637 with water whitened with milk, and Fig. 639 with reddened water; after the ice has formed on the sides to an eighth of an inch in thickness empty out the surplus water, dip the mold in hot water and unmold quickly. Place the contents of the mold (Fig. 637) in small blue cardboard boxes and fill them up with the sherbet. Unmold Fig. 639, lay on top of Fig. 637 so that the rounded part be uppermost, fasten a small bunch of natural flowers in the center and then stand them in silver-plated rings and these on silver saucers.