Milk Sherbet.
1 teaspoonful gelatin, 1/ cupfuls sugar, 1 quart milk, Juice 4 lemons, Juice 1 orange.
Soften the gelatin in / cupful milk, dissolve over hot water, and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing; when thoroughly chilled, add the fruit juice and sugar stirred together; freeze.
FRAPPiS Iced Chocolate.
4 ounces Bunkers Sweet Choco late, Scant / cupful sugar, 1 cupful water, 1 quart cream, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Put the chocolate, water, and sug ar in a saucepan to melt; stir until perfectly smooth. Put the cream in a double boiler, an.d when hot, add gradually to the chocolate mixture, and beat until thoroughly naixed; when cold, strain, add the vanilla, and freeze.
Iced Coffee.
11 cupfuls sugar, 9 cupfuls water, 9 cupfuls black coffee, 1 quart cream.
Boil the sugar and water together five minutes, add the coffee, then the cream, and when cold, freeze. Serve in glasses.
Iced Lemonade.
9 cupfuls sugar, 4 cupfuls water, Juice 4 large lemons.
Melt the sugar and water together, add the lemon juice, and freeze to the consistency of soft snow. Serve in lemonade glasses.
Iced Raspberry Vinegar.
Sugar, 1 quart water, Raspberry vinegar.
Mix the sugar, raspberry vinegar, and water according to taste, mak ing it a little oversweet; freeze.
Coffee Frappe.
8 cupfuls water, 2 cupfuls sugar, 1 cupful coffee, White 1 egg, Put the coffee in a farina boiler, pour boiling water over it, stir occa sionally five minutes, then strain through fine muslin, add the sugar, and stir until dissolved. When cold, add the white of egg unbeaten, and freeze to the consistency of wet snow. Serve in punch glasses. Tea frappe may be made after the same fashion.
Orange Granite.
6 oranges, 2 cupfuls orange juice, 2 cupfuls sugar, 2 cupfuls water.
Boil the sugar and water five min utes. Peel the oranges, remove every particle of white skin, separate the carpels and carefully remove the seeds. Drop these into the hot sirup, and stand an hour, then drain the sirup into another vessel, add the orange juice, mix, strain, and freeze. When frozen rather stiff, add the pieces of oranges, and serve in glasses.
Strawberry Granite.
2 cupfuls orange juice, 2 cupfuls strawberry juice, 1 quart whole strawberries, 3 cupfuls sugar, 3 cupfuls water.
Boil the sugar and water five min utes. Drop the strawberries into this sirup, lift them carefully with a skimmer, and place on platter to cool; then add to the sirup the straw berry and orange juice. Strain and freeze. When frozen, stir in the strawberries, and serve in glasses.