Milk Punch—Iced

This punch is not to be served the same as a liqueur punch, for it must be thoroughly frozen. Make a preparation with two quarts of milk and four ounces of sugar, strain and freeze. When three-quarters frozen mix in as much whipped cream, then add slowly one gill of rum and one gill of brandy. Use this preparation to fill some glasses, smooth the tops neatly and grate a little nutmeg over; lay them in a lightly imbedded freezing box. This milk punch can be transported quite a distance, for the ice will keep a length of time by putting the glasses in covered cardboard boxes that close hermetically.