1311 | Punch à la Française, Iced.
—Have a punch à la Française ready as for the above (No. 1310), and let cool off. Pour it into a small freezer, cover it, and lay it in a wooden tub filled with chopped ice all around. Sprinkle the ice well with rock-salt, and with the hands turn the freezer sharply around in opposite directions. While doing this, stop every two minutes to detach the punch from around the freezer (using a spatula), so that it will be perfectly firm. If sharply handled, fifteen minutes will suffice to freeze it thoroughly, then serve in six punch-glasses, dividing it equally.