FROZEN BEVERAGES, SUCH AS WATER ICES, SHERBETS, AND FROZEN PUNCHES.

Certain distinctions have been made in water ices. The varieties made with fruit juice, water, and sugar only are called water ices. Those with the addition of the whites of eggs are called sherbets.

Sherbets which are of a smooth, fine texture, but only half frozen, are sometimes called sorbets.

Water ices only half frozen, without stirring, and having a rough, icy texture, are called granites.

Frozen punches are made by adding liquor to the ices either before or after freezing.

Lemon Ice.

To one pound and a quarter of fine sugar add three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five minutes, then add the lemon-juice; mix, strain, and freeze.

Orange Ice.

Three pints of water, one pound of sugar, five or six sweet oranges, according to size, the juice of one lemon. Make a hot, thick syrup of sugar and very little water. Peel half the oranges, divide them each in twelve or more parts by natural divisions, and drop the pieces of oranges in the boiling syrup. Grate the yellow part of the skin of the other three oranges in a bowl. Squeeze in the juice of the other oranges, add the syrup from the scalded orange slices, add water and lemon-juice to this syrup; mix, strain, and freeze; when half-finished stir in the sugared fruit.

Pineapple Water Ice.

Cut a ripe medium-sized pineapple in pieces, put in a jar or small tub and crush well; then put through a strainer; add to the juice obtained three quarts water and three pounds of fine sugar; mix and freeze.

Strawberry Water Ice.

Place the berries in a kettle over the fire; to each quart of berries add a full quart of water, and boil; then strain through fine sieve or cheesecloth. Add one pound of sugar to each quart of juice obtained; allow it to cool, then freeze.

Raspberry Water Ice.

Is made in the same manner as strawberry, substituting raspberries.

Water Ice.

Three oranges, three lemons, and two pounds of sugar are to be used for each half-gallon of water. Cut the fruit into quarters, leaving the peels on, mash or crush well in a jar or tub; squeeze through a strainer; mix the juice obtained with the water and sugar thoroughly, then freeze.

Bonanza Punch.

Five quarts of water, four and a half pounds of fine sugar, the juice of twelve lemons and three oranges, one can pineapple, one-half pint of Tom gin and one pint of Rhine wine. Grate the rinds of three lemons and two oranges into a bowl, adding the juice of all. Put two quarts of water, two pounds of fine sugar, and the juice of pineapple on the fire and make a hot syrup of it. Pour this on the grated rinds and juice to draw flavor. Chop the pineapple very fine, and add to the mixture. Mix and strain all into freezer, add remainder of sugar, water; add gin and wine, and freeze.

Kirsch Punch.

Mix two quarts water, three pounds sugar, the juice of four lemons and one pint Kirschwasser. Put in freezer. When nearly frozen, whip eight whites of eggs firm; mix in and freeze again.

Egg-Nogg Frappé.

Beat two eggs until light and creamy, add two tablespoonfuls fine sugar, beat again, then add half a jigger St. Croix rum and half a jigger brandy, one pint cream or rich milk; mix well and freeze.

Grape Sherbet.

Place two pounds of washed Concord grapes in a bowl and mash them thoroughly, squeeze out all the juice through a cheesecloth or a fine sieve; add an equal amount of cold water, the juice of two lemons, use sugar enough to sweeten, and freeze.

Tea Punch Frappé.

Prepare one quart of tea, sweeten to taste, strain, and when cold add the juice of one lemon, one jigger of Jamaica rum, and one jigger of brandy; mix and freeze until mushy.

Lemon Sherbet.

Use two quarts boiling water, eight lemons, the white of an egg, one quart sugar. Spread part of the sugar on a board, and after wiping the lemons with a damp cloth roll them in the sugar to extract the oil; then cut in halves, remove the seeds and squeeze out the juice. Boil all the sugar and water until clear. Remove the scum as it rises. Add the lemon-juice to the syrup, strain it and pour gradually on to the beaten white of an egg; mix and freeze.

Lemon Ginger Sherbet.

Use one quart boiling water, one pint sugar, four lemons and four ounces of candied ginger cut in fine pieces. Shave off the peel from two lemons in thin parings; be careful not to get any of the lighter colored rind below the cells. Put the parings into a bowl, add the boiling water, and let it stand ten minutes, closely covered. Cut the lemons in halves, squeeze out the juice and steep the finely cut ginger into it; then add all the sugar to the water. When cold strain and freeze.

Pomegranate Sherbet.

Peel one dozen blood oranges, cut them in halves across the sections, remove the seeds and squeeze out the juice with a lemon squeezer. Add one pint of fine sugar and one quart water. Mix until the sugar is dissolved, then strain and freeze.

Punch à la Vatican.

Prepare a pineapple sherbet made tart with lemon-juice. Peel the lemons before squeezing so as not to get any of the oil of the rind into the juice. Mix the strained juice with the sherbet and freeze. Just before the punch is to be served add and mix into it one-half pint of old Jamaica rum and one pint of champagne for every two quarts of the sherbet.

Raspberry Sherbet.

Mash enough berries to make one pint of juice, add one pint of fine sugar, the juice of one lemon, and one pint boiling water; when the sugar is dissolved, strain the mixture through a cheesecloth or fine sieve and freeze.

Shaddock, or Grape Fruit Sherbet.

Soak one tablespoonful gelatin in a little cold water; take one pint of water and one pint fine sugar, boil for five minutes. Dissolve the soaked gelatin in the boiling syrup. Divide six shaddocks in halves across the sections, remove the seeds, and scoop out the pulp with a teaspoon. Leave all the membranous walls of the sections in the peel. Add the pulp to the cold syrup. Mix and freeze until mushy or hard, as preferred.

Strawberry Sherbet.

Prepare same as raspberry sherbet, using strawberries in place of raspberries.

Macedoine No. 1.

One-half pint currant juice, one-half pint raspberry juice. Use as much water as fruit juice; make the mixture very sweet with fine sugar and freeze.

Macedoine No. 2.

One-half pint strawberry juice, one-half pint cherry and one-half pint currant juice; sweeten and freeze.

Macedoine No. 3.

One pint orange juice, one pint pineapple, and one-half pint lemon juice; sweeten and freeze same as Macedoine No. 1.

Macedoine No. 4.

One pint plum and one pint grape juice; sweeten and freeze same as the other Macedoines.

Orange Sherbet No. 1.

Boil three pints of water and one and a half pints fine sugar together for twenty minutes. Add the juice of twenty oranges and one lemon; mix well, strain, and freeze.

Orange Sherbet No. 2.

Use one pint cold water, one pint strained orange juice, one-half pint fine sugar, one tablespoonful gelatin, and one-quarter of a pint boiling water. Soak the gelatin in one-quarter of a pint of the cold water for ten minutes. Put the sugar and remainder of water into a bowl, add the orange juice. Dissolve the gelatin in the boiling water and add it to the mixture; stir well, strain, and freeze.

Pine Apple Sherbet.

A pint and a half canned, or one large ripe pineapple, a pint of fine sugar, a pint of water, one tablespoonful gelatin. Soak the gelatin one hour in cold water. Cut the hearts and eyes from the fruit, chop it fine, add the sugar and juice of fruit. Have half of the water hot, and dissolve the gelatin in it, stir this and the cold water into the chopped pineapple and freeze.

Roman Punch.

Mix three pounds of fine sugar, three quarts water, the juice of eight lemons, one-fourth pint brandy, one-fourth pint Jamaica rum, one pony curaçoa; strain, mix in the beaten whites of eight eggs, and freeze.

Russian Punch.

Squeeze the juice of eight lemons into a bowl, add three quarts water and three pounds of fine sugar, mix and strain into freezer; add half a pint allash, a quarter of a pint orange brandy, and the whites of six eggs well beaten; stir and freeze.

Blackberry Sherbet.

One quart of ripe berries or enough to make one pint of juice, one pint of fine sugar, the juice of one lemon. Mash the berries, add the sugar, and after the sugar is dissolved add the water and lemon-juice. Press through a fine cheesecloth or sieve, and freeze.

Cherry Sherbet.

One pound of fine sugar, one pint fruit juice, one pint boiling water. Mash the cherries and strain out the juice. Boil the sugar and water five minutes, remove the scum, and strain through a fine cheesecloth or sieve; when cool add the fruit juice and freeze.

Currant Sherbet No. 1.

Prepare same as Cherry Sherbet, using one pint of currant juice in place of cherry.

Currant Sherbet No. 2.

One pint sugar, one quart of water, one pint of currant juice, the juice of one lemon. Boil the water and sugar together half an hour. Add the currant and lemon juice to the syrup. Let this cool and freeze.

Cafe Royal Frappé.

To two quarts clear strong coffee add half a pint cognac, sweeten to taste, put in freezer, and freeze until mushy.