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Strawbery Punch

Prepare a lemon-water ice. Press through a cheesecloth into a bowl half pint preserved strawberries, add two drops carmine colouring and one tablespoon Swiss kirschwasser and add the mixture to the water ice in the freezer. Thoroughly mix with a wooden spoon, let rest for ten minutes and serve in six sherbet glasses.

BROILED SQUAB TURKEY WITH GRILLED SWEET POTATOES Procure a fine, tender squab turkey of five pounds. Cut off the legs at the first joints, singe, draw, split in half through back and cut off the neck. Open the bird, tear out the breast bone and thoroughly wipe the inside. Season well all around with a teaspoon salt and half teaspoon white pepper. Gently crack the bones between the second joint and body. Thoroughly rub the turkey with a tablespoon oil. Arrange on a double broiler and broil for twelve minutes on each side. Remove, have six freshly prepared, lightly buttered toasts on a large hot dish; place the turkey over the toasts and arrange the grilled sweet potatoes around. Spread a little maitre d'hotel butter over and serve.