Pargny Punch

Soak two gelatine leaves in cold water for half an hour, drain and dissolve in a quart of hot milk, afterward adding one quart of cream, half a pound of sugar, half a pint of good sherry and two gills of rum. Whip the whole well together and strain through a sieve; put it into a freezer and freeze with half as much salt as is required for ordinary ices. Add some Italian meringue (No. 140). This punch should be mellow and not hard; dress in fancy glass cups.