'WATER ICES Cider Ice.
1 quart cider, 1 cupful orange juice, 1 cupful lemon juice, 11 cupfuls sugar.
Dissolve the sugar in the cider, add the fruit juice, mix the ingredients, and freeze.
Orange Ice.
4 cupfuls water, 2 cupfuls orange juice, 2 cupfuls sugar, 1 cupful lemon juice, Grated rind 2 oranges.
Boil sugar and water twenty min utes. Add fruit juices and grated rind; cool, strain, and freeze.
Apple 'Water Ice.
6 large tart apples, 2 cupfuls sugar, 4 cupfuls water, 2 lemons.
Put the apples, sugar, and water on to boil, add the grated yellow rind of 1 lemon. Cook' until the apples are reduced to a pulp, take from the fire, drain carefully, without squeez ing, add the juice of the lemons; when cold, freeze.
Cunant 'Water Ice.
2 cupfuls red-currant juice, 2 cupfuls sugar, 2 cupfuls boiling water.
Add the sugar to the boiling wa ter, and stir until dissolved. When cold, add the currant juice, and freeze.
Pineapple Water Ice.
2 large yellow pineapples, 3 cupfuls sugar, 4 cupfuls water, Juice 2 lemons.
Pare the pineapples, grate them, and add the juice of the lemons. Boil the sugar and water together five minutes. When cold, add the pine apple, strain through a fine sieve, and freeze.
Raspberry 'Water Ice.
1 quart red raspberries, 4 cupfuls water, Juice 2 lemons, 2 cupfuls sugar.
Add the sugar and lemon juice to the berries, stir, and stand an hour; then mash, add the water, strain through a cloth, and freeze.
Strawberry Water Ice.
1 quart strawberries, 2 cupfuls sugar, 4 cupfuls water, Juice 2 lemons.
Add the sugar and lemon juice to the strawberries, mash them, and stand an hour; add the water, strain through a cloth, and freeze.
Grape Water Ice.
3 pounds Concord grapes, 4 cupfuls water, 2 cupfuls sugar.
Boil the sugar and water together five minutes. Pulp the grapes, add the pulps and skins to the sirup; stand to cool. When cold, press through a fine sieve, being careful not to mash the seeds, and freeze.
Ginger Water Ice.
6 ounces preserved ginger, 1 quart lemon water ice.
Pound 4 ounces ginger to a paste. Cut the remaining 2 ounces into very thin slices and stir these into the wa ter ice. Repack, and stand to ripen.
Lemon Water Ice.
4 large juicy lemons, 4 cupfuls water, 1 orange, 9i cupfuls sugar.
Put the sugar and water on to boil. Chip the yellow rind from 3 lemons and the orange, add to the sirup, boil five minutes, and stand to cool. Squeeze the juice from the orange and lemons, add to the cold sirup, strain through a cloth, and freeze.
Barberry Water Ice.
4 large juicy lemons, 4 cupfuls water, 1 orange, 2f cupfuls sugar, 1 cupful barberry juice.
Add pint barberry juice, slightly sweetened, to the recipe for lemon wa ter ice, before freezing.
Pomegranate Water Ice.
I dozen ripe pomegranates, 2 cupfuls water, 2 cupfuls sugar.
Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin, press in a sieve without breaking the seeds. Add the sugar to the juice, and stir until dis solved, add the water, strain, and freeze.
Quince Water Ice.
3 large ripe quinces, 4 cupfuls water, 1 cupful sugar.
Pare the quinces and cut into thin slices, add with the sugar to the wa ter, cover the saucepan, cook fifteen minutes, strain, and freeze.
Italian Tntti-Frutti.
1 pound mixed French candied fruits, 4 cupfuls water, 2i cupfuls sugar, 3 lemons, 4 oranges.
Chop the fruit fine. Put the sugar and water with chipped rinds of 2 lemons and 1 orange to boil five min utes. When cold, add the juice of 2 lemons and oranges, strain, and freeze very hard; then stir in the fruit, stand thirty minutes, and it is ready to serve.