Champagne Punch

Procure some imitation silver champagne pails made of cardboard or gum paste (No. 3624). Have tin molds to fit into these and incrust them in ice, filling to the top with water. As soon as this becomes frozen sufficiently thick to cover the sides to one-eighth of an inch empty out the liquid and unmold, lay these ice pails inside the cardboard ones and imitate the bottle in gum paste (No. 3624), having the surrounding ice of white rock candy; these should be laid on the cover. Pour into a small freezer one quart of pineapple water ice (No. 3606), half a gill of fine brandy, half a gill of kirsch and two gills of champagne; mix the whole and add as much Italian meringue (No. 140). When frozen fill the pails, lay on the covers and serve.