Tokay Punch

Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last.

Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of grapes.

When partly cold rub it through a sieve, leaving skins and seeds behind.

Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.