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Siberian Punch

Prepare a quart and a half vanilla ice cream. Beat the whites of three eggs to a stiff froth in a basin. Boil a gill of water with two ounces sugar for five minutes and gradually add to the egg froth, briskly whisking while adding it; then add a pint of the vanilla ice cream to this preparation with two tablespoons rum; gently mix with a wooden spoon. Divide the punch into six sherbet glasses and serve.

N. B. To avoid double work, in preparing the punch and Neapolitan ice cream prepare, as above explained, three pints in place of the usual quart; the other pint will be served later on.