Chapter XIII: Ice Creams, Sorbets, Sherbets, Water Ices and Granits 151 (4)

Remove the fat, shred the meat finely and put into a glass jar. A two quart glass can such as is used for preserving is desirable. Fasten the cover, whether a screw-top or patent fastener, and place in a deep pan of boiling water. Keep the water simmering for at least three hours. Stir the beef occasionally. Strain and remove any fat by drawing a paper over the top. Serve.

BEEF TEA (RAW BEEF)

2 ounces of top round,
2 tablespoonfuls of cold water,
Pinch of salt.

Cut all the fat and skin from the beef, and cut into shreds; place in a glass dish with the water and salt, cover and place in a cold place and allow to stand for two hours. Strain and press out all the juice possible. Serve a teaspoonful or two at a time. This will not keep, so only a very small amount should be made at a time.

BEEF EXTRACT (RAW)

½ pound of top round,
Salt.

This extract is given when nourishment must be pushed and can only be given in small quantities. It is invaluable in cases of rickets and scurvy in children.

There are small meat presses on the market, which are made for the purpose of extracting the blood and may be purchased at any large department store where there is a housekeeping department.

Put the meat in a pan and sear it quickly; then cut into small pieces and place in the meat press; by turning the screw-top extract the blood or juice, and pour into a glass. After all the blood is extracted, salt slightly and feed with a spoon.

BEEF TEA WITH EGG

¼ pint of beef tea,
1 egg yolk,
Salt.

Beat the egg yolk until a light yellow and stir into a half cupful of hot beef tea. Add a trifle of salt if necessary.

BEEF TEA FOR CONVALESCENTS

1 pound of top round,
1 pint of water,
1 piece of carrot,
1 piece of turnip,
1 spray of parsley,
1 tiny pinch of thyme,
Small slice of onion,
Salt.

Remove all fat from the meat, cut the vegetables into tiny pieces, shred the meat and put all in a glass jar with the herbs and salt. Fasten the top and place in a deep pan nearly full of hot water and cook slowly for three hours. Strain and remove any fat which may have been left.

MUTTON TEA

½ pound of lean mutton,
½ pint of water,
¼ teaspoonful of salt.

Select the juicy part of the neck, remove as much fat as possible, cut into tiny pieces, put into a saucepan with cold water and salt. Simmer gently until the meat turns white and the tea or broth a rich red-brown. Strain, remove all fat by passing a paper over the top. If it is not possible to remove the fat in this way, cool the broth and remove the fat, then reheat. To reheat place the dish holding the broth in a pan of hot water. Do not allow broths or teas to boil.

CHICKEN BROTH

½ chicken (small fowl is as desirable as a chicken),
1 quart of water,
1 tablespoonful of rice,
½ teaspoonful of chopped parsley,
½ teaspoonful of salt.

Cut the chicken into small pieces, and break the bones. Put the meat and bones into a saucepan with the cold water, salt and rice. (The rice may be omitted if preferred.) Simmer for three hours, strain, sprinkle with parsley and serve.

This broth may be made leaving the rice out until cooked, then strain, return to the saucepan, reheat to the boiling point, add the rice and cook for twenty-five minutes. It depends entirely on whether the patient may have the rice whole or cooked soft enough to pass through a fine sieve.

MUTTON BROTH (WITH BARLEY)

1 pound of mutton (neck or breast),
1 quart of water,
1 tablespoonful of barley (pearl),
Salt,
Chopped parsley.

Remove all fats possible and cut the mutton into small pieces. Put into the saucepan with the _cold_ water and salt, bring to the boiling point, skim, add the barley and simmer for three hours. Strain and sprinkle with the chopped parsley. If this broth is intended for a convalescent, it need not be strained; remove the meat and bones only, leaving the well cooked barley.

OYSTER BROTH

6 selected oysters,
½ cupful of milk or broth,
1 tablespoonful of cream.

Put the oysters, their liquor, and the milk or broth (preferably the milk) in a saucepan, and bring to the boiling point. Simmer for _one minute_, and strain. The oysters may be chopped finely and returned to the broth or not, as liked. It would seem wise in most instances to remove the beards and gristle first and chop only the soft parts.

CLAM BROTH

Scrub the clams in cold water and place over a hot fire in a large kettle and heat until the shells open. Place two thicknesses of cheese cloth over a deep dish and strain. Season the broth and serve.

CLAM JUICE (COMMERCIAL)

There is a clam juice on the market,—a “clam concentrate”—which makes a satisfactory broth if it is not possible to obtain fresh clams.

1 teaspoonful of concentrated clam juice,
⅓ cupful of boiling water,
Seasoning to suit.

Put the concentrated juice in a cup and pour the boiling water over it, stirring until well mixed. Season to taste.

One may use milk if one wishes instead of water, or may use half water and half milk.

COMMERCIAL BEEF TEA OR BROTH

There are several manufacturers who put out concentrated beef extracts, some in cubes, and some in a sort of paste form. If one uses the cubes, one cube is used to each three-quarters of a cupful of boiling water. Season with salt, or with salt and celery salt.

If one wishes, a drop or two of onion juice may be added to this beef tea, as well as salt and celery salt.

X—MISCELLANEOUS DRINKS

I shall give under this heading several drinks which do not seem to fit in any other place.

GENERAL HARRISON’S EGG NOGG

1 egg,
½ teaspoonful of sugar,
¼ cupful of crushed ice,
⅔ cupful of sweet cider.

Place all the ingredients in a cocktail shaker and shake well for two minutes. Strain into a tall, straight-sided glass and sprinkle with grated nutmeg.

SARATOGA COOLER

1 teaspoonful of powdered sugar,
½ lemon,
½ pint of ginger ale,
Ice.

Put the sugar and lemon juice in a tall glass, stir until the sugar is dissolved; add two or three pieces of ice, and pour over this a bottle of ginger ale. Stir and remove the ice. Serve.

SODA NECTAR

1 lemon,
1 cupful of water,
1 teaspoonful of powdered sugar,
⅓ teaspoonful of bicarbonate of soda,
Ice.

Put a cupful of water in an iced tea glass, strain the juice of a lemon into it; add the sugar and stir well until the sugar is dissolved. Put in two tablespoonfuls of cracked ice, and stir until very cold, then stir in the soda. As soon as it begins to effervesce, serve it.

NECTAR FOR DOG DAYS

(Recipe by a famous mixer of drinks)

1 lemon,
1 bottle of club soda,
Ice.

Strain the juice of the lemon into a tall glass, add two tablespoonfuls of cracked ice and pour the soda over it. Serve at once.

SNOW BALL

½ teaspoonful of powdered sugar,
1 egg white,
⅓ cupful of white grape juice,
Shaved ice,
Ginger ale.

Select a tall, straight-sided glass—an iced tea glass will do—and fill it half full with crushed ice. Turn the ice, sugar, egg white, and grape juice into a cocktail shaker; shake well, strain into the selected glass and fill with ginger ale.

HORSE’S NECK

1 bottle of ginger ale,
1 lemon.

Peel a lemon in one continuous strip; place in a tall, straight-sided glass with one end over the edge of the glass, and add several pieces of ice. Pour over this the ginger ale. If one desires it, a few drops of bitters may be added.

HAPPY THOUGHT

1 cupful of iced tea,
1 teaspoonful of lemon juice,
3 drops of bitters,
Ginger ale.

Put into a tall glass several pieces of ice and a cupful of cold tea; add the lemon juice and the bitters; pour in enough ginger ale to fill the glass.

MARY’S FAVORITE

1 cupful of crushed ice,
⅓ cupful of lemon juice,
⅓ cupful of orange juice,
2 teaspoonfuls of sugar,
1 slice of orange,
1 cherry,
1 spray of mint.

Mix the orange and lemon juice with the sugar and stir until the sugar is dissolved. Put a cupful of crushed ice into a tall glass and pour the fruit juice over. Add one cherry, a slice of orange and a spray of mint. Serve with a straw.

ORANGE STREAM

½ cupful of shaved ice,
1 egg,
2 tablespoonfuls of vanilla syrup,
2 tablespoonfuls of orange syrup,
3 drops of bitters,
½ teaspoonful of orange extract,
Ice cream.

Put the shaved ice into a tall, straight-sided glass, pour over it the syrups, extract and the bitters; add a generous spoonful of ice cream, and fill the glass with carbonated water, using a syphon. Serve with a straw and a spoon.

HARVEST PUNCH

Every one who works in the fields at harvest time knows the necessity for a cooling drink, whether it be farmer or farmerette. When sending the jug to the field try this.

1 gallon of spring water,
½ cupful of sugar,
½ cupful of cider vinegar,
1 teaspoonful of ground ginger.

Mix the sugar, ginger and vinegar until the sugar is dissolved and the ginger blended; pour into the spring water and send to the field at once.

OATMEAL WATER

This is also an excellent thing for the harvesters.

1 quart of oatmeal gruel (see English oatmeal gruel),
1 gallon of spring water.

Mix the oatmeal gruel with a gallon of fresh spring water and pour it into a jug and send to the field at once.

SARSAPARILLA WITH CREAM

1 bottle sarsaparilla,
⅛ pint of cream,
Ice.

Put a tablespoonful of cracked ice in a tall, straight-sided glass, add two tablespoonfuls of cream, and fill the glass with sarsaparilla. This will be sufficient for two glasses the size of iced tea glasses if one uses the sarsaparilla which is put up in bottles the size of imported ginger ale bottles. There is an excellent brand of domestic make on the market.

EGG PHOSPHATE

4 tablespoonfuls of orange syrup,
1 egg,
Acid phosphate,
Ice,
Soda.

Use an iced tea glass; put a tablespoonful of cracked ice in first, add the syrup, egg and a half teaspoonful of acid phosphate. Fill the glass with club soda and shake well. One may make this in a cocktail shaker or by using a shaker-top with the glass. Sprinkle a little grated nutmeg on top before serving.

Acid phosphate may be purchased at any drug store.

LEMON EGG PHOSPHATE

3 tablespoonfuls of lemon syrup,
1 egg,
Acid phosphate,
Soda,
Ice.

Use a shaker or shaker-top on the tall glass, as one wishes. Put a tablespoonful of cracked ice, the egg, syrup and a half teaspoonful of acid phosphate in the glass; shake well, fill with soda, strain into a straight, tall serving glass and sprinkle with grated nutmeg.

GRAPE EGG PHOSPHATE

1 tablespoonful of plain syrup,
1 cupful of grape juice,
1 egg,
Acid phosphate,
Ice.

Put three tablespoonfuls of cracked ice, the plain syrup, grape juice, egg and a half teaspoonful of acid phosphate in a shaker and shake thoroughly. Strain into a tall serving glass and serve.

LOGANBERRY EGG PHOSPHATE

3 tablespoonfuls of plain syrup,
4 tablespoonfuls of loganberry juice,
1 egg,
Acid phosphate,
Soda,
Ice.

Put the plain syrup, egg, two tablespoonfuls of cracked ice, a half teaspoonful of acid phosphate, loganberry juice and enough club soda to nearly fill the glass into a shaker. Shake thoroughly, strain into a serving glass and serve.

XI—SUNDAES

Because of the popularity of sundaes, and the preference shown by many for them instead of sweet or fruit drinks, I shall give a goodly number of suggestions for making these delightful concoctions.

I shall give recipes for sauces to be used on them, as well as suggestions for preserving and drying cherries.

While the recipes given for syrups, both plain and flavored, are given primarily for the making of punches, bowls, cups and the like, there is no reason why these should not be used on sundaes, in fact there is every reason why they should.

It is also possible and most advisable to use the syrup from canned or preserved fruits on sundaes, as there is almost always more syrup in a jar of fruit than is needed, and it may be used to advantage in this way.

One may make marshmallow cream or purchase it ready for use. One candy manufacturer in New York puts out an excellent article at a very reasonable price.

While one almost invariably sees pecan nuts used for topping sundaes, it is not at all essential that they should be; walnuts, either domestic or English, may be used with equal success. If obtainable, try butternuts broken in pieces.

One may use either the short-stemmed, wide-topped sherbet glasses or the wide long stemmed champagne glasses for service. These are equally attractive.

Select small plates, place a doylie on each and place the glass on that. Lay a small spoon on the plate.

In most instances, a rounded spoonful of ice cream is placed in the glass first, then the syrup or sauce is poured over that, and nuts, or chopped fruits, or both are then added.

One may use any flavor ice cream one desires, and because of this I have given a number of recipes for ice creams, not only for making sundaes because they, too, quench the thirst.

There is one important thing to remember when making sundaes; they must _never_ look mussy! Even though a number of different things are used in the making, it is not at all necessary to use such haste that they will not look appetizing.

After the cream is in the glass, pour the syrup or sauce over carefully, being sure not to drip it; add the next thing just as carefully as the first, and if nuts are to top the dish, add only enough to stay where they are meant to stay—_on the top_. If the nuts fall to the service plate the whole service is spoiled in appearance.

An attractive service makes for the success of the hostess.

* * * * *

Use vanilla ice cream as the foundation;

Plain syrup, diced bananas, nuts.

Plain syrup, marshmallow cream, chopped bananas, nuts.

Caramel sauce, diced bananas, nuts.

Caramel sauce, sliced bananas, marshmallow cream, nuts.

Caramel sauce, sliced bananas, whipped cream, nuts.

Caramel sauce, diced bananas, whipped cream, chopped cherries.

For a Banana Split use,

1 peeled banana cut in half lengthwise; lay side by side on plate, put one spoonful of vanilla ice cream on one end, strawberry ice cream on the other; cover with any fresh fruit in season, crushed and mixed with plain syrup. Sprinkle with chopped nuts, or if one wishes such a variety, add whipped cream before the nuts.

* * * * *

Use vanilla ice cream as the foundation;

Cherry syrup, chopped nuts.

Cherry syrup, whole cherries.

Cherry syrup, marshmallow cream, chopped cherries.

Cherry syrup, marshmallow cream, broken nuts, one Maraschino cherry.

Cherry syrup, marshmallow cream, chopped cherries.

* * * * *

Use with vanilla ice cream;

Hot chocolate sauce.

Hot chocolate sauce, nuts.

Chocolate sauce.

Chocolate sauce, nuts.

Chocolate sauce, marshmallow cream, nuts.

Chocolate sauce, marshmallow cream, nuts, malted milk sprinkled over all.

Chocolate sauce, whipped cream, nuts.

Chocolate sauce, whipped cream, nuts, cherries.

Chocolate sauce, marshmallow, chopped figs.

Chocolate sauce, marshmallow, chopped dates.

Chocolate caramel sauce, nuts.

Chocolate caramel sauce, marshmallow cream, shredded cocoanut.

Chocolate fudge sauce.

Chocolate fudge sauce, nuts.

Chocolate fudge sauce, marshmallow cream, nuts.

Chocolate fudge sauce, marshmallow cream, nuts, cherry.

* * * * *

Use with chocolate ice cream;

Chocolate sauce, marshmallow cream, nuts.

Marshmallow cream, nuts, chopped cherries.

Marshmallow cream, chopped raisins, chopped nuts.

Chocolate sauce, chopped raisins.

* * * * *

Use with vanilla ice cream;

Coffee sauce.

Coffee sauce, whipped cream, nuts.

Coffee syrup, marshmallow cream, chopped cherries.

Coffee syrup, marshmallow sauce, nuts.

* * * * *

With coffee ice cream;

Caramel sauce, nuts.

Caramel sauce, whipped cream, nuts.

Caramel sauce, whipped cream, cherries.

Plain syrup, marshmallow cream, cherry.

Plain syrup, marshmallow cream, nuts.

* * * * *

With vanilla ice cream;

Maple fudge sauce.

Maple fudge sauce, nuts.

Maple fudge sauce, nuts, cherries.

Maple fudge sauce, marshmallow cream, nuts.

Hot maple sauce.

Hot maple sauce, nuts.

Berkshire maple sauce (hot) nuts.

* * * * *

With vanilla ice cream;

Honey sauce, whipped cream.

Honey sauce, whipped cream, nuts.

Honey sauce, chopped cherries.

Honey sauce, chopped raisins.

* * * * *

Use with vanilla ice cream;

Orange sauce, nuts.

Orange sauce, small sections of orange pulp, nuts.

Orange sauce, marshmallow cream, nuts.

Orange sauce, marshmallow cream, chopped cherries.

Orange sauce, marshmallow cream, shredded pineapple, nuts.

* * * * *

Use with vanilla ice cream;

Prune sauce.

Prune sauce, marshmallow cream.

Prune sauce, marshmallow cream, nuts.

* * * * *

Use with peach ice cream;

Peaches sliced thin, whipped cream, cherries.

Marshmallow cream, peaches crushed and mixed with plain syrup.

Crushed peaches, whipped cream, chopped nuts.

Caramel sauce, crushed peaches.

Caramel sauce, marshmallow cream, crushed peaches.

Plain syrup, crushed peaches, whipped cream.

* * * * *

Use with vanilla ice cream;

Place one half peach in the bottom of the glass, one spoonful of ice cream, place the second half over this and pour raspberry syrup over all.

Crushed peaches mixed with plain syrup.

Crushed peaches, marshmallow cream, nuts.

Half fresh peach over cream, cover with peach syrup, whipped cream, nuts.

* * * * *

Use with vanilla ice cream;

Shredded pineapple, plain syrup, whipped cream.

Shredded pineapple, pineapple syrup, nuts.

Caramel sauce, chopped pineapple.

* * * * *

Use with vanilla ice cream;

Caramel sauce, crushed raspberries, nuts.

Caramel sauce, crushed raspberries, whipped cream, whole preserved raspberries.

Caramel sauce, raspberries, whipped cream.

Caramel sauce, preserved peaches, sliced, crushed raspberries.

* * * * *

Use with strawberry ice cream;

Crushed strawberries.

Crushed strawberries, whipped cream.

Crushed strawberries, marshmallow cream, whole strawberries.

* * * * *

Use with vanilla ice cream;

Crushed strawberries.

Crushed strawberries, plain syrup.

Crushed strawberries, whipped cream, nuts.

Preserved strawberries.

Preserved strawberries, whipped cream.

Preserved strawberries, marshmallow cream, selected strawberries.

Preserved strawberries, whipped cream, a cherry.

* * * * *

With vanilla ice cream;

Crushed raspberries, plain syrup.

Crushed raspberries, whipped cream.

Crushed raspberries, whipped cream, chopped cherries.

Preserved raspberries, chopped nuts.

Preserved raspberries, marshmallow cream.

Preserved raspberries, marshmallow cream, chopped cherries.

* * * * *

Use with pistachio ice cream;

Caramel sauce, chopped cherries, nuts.

Marshmallow cream, chopped cherries, pistachio nuts finely chopped.

Chocolate sauce, nuts.

Chocolate sauce, marshmallow cream, pistachio nuts.

* * * * *

With vanilla ice cream;

Rose sauce, marshmallow cream, candied rose leaves.

Rose sauce, whipped cream, candied rose leaves, nuts.

* * * * *

With vanilla ice cream;

Caramel sauce, whipped cream, candied violets.

Plain syrup, whipped cream, candied violets.

* * * * *

With vanilla ice cream;

Tutti frutti sauce.

Tutti frutti sauce, whipped cream, nuts.

Fruit sauce.

Fruit sauce, whipped cream.

Fruit sauce, whipped cream, nuts.

* * * * *

Chocolate ice cream;

Tutti frutti sauce.

Rose sauce.

Rose sauce, whipped cream.

* * * * *

With vanilla ice cream;

Raspberry sauce.

Raspberry sauce, marshmallow cream.

Raspberry sauce, marshmallow cream, nuts, chopped cherries.

XII—SAUCES FOR SUNDAES

Because it would seem folly to give suggestions for sundaes without recipes for making the sauces to be served on them, I am giving several.

While these sauces are given here to use on sundaes, there is no good reason why they may not be used for puddings and desserts.

HEAVY FUDGE SAUCE

2 cupfuls of sugar,
2 squares of chocolate,
1 cupful of milk,
1¼ tablespoonfuls of butter,
½ teaspoonful of vanilla.

Melt the chocolate, putting it into a double boiler; add the milk and cook directly over the fire until it is well blended; add the sugar and cook slowly until smooth. Keep hot in the double boiler or in a chafing dish until ready to serve.

This should be the consistency to pour readily.

MARSHMALLOW SAUCE

¾ cupful of sugar,
¼ cupful of milk,
½ pound of marshmallows,
2 tablespoonfuls of water.

Boil the sugar and milk in a double boiler for about six or seven minutes, until it spins a thread. Allow this to become luke warm, then beat until thick and white. Put the double boiler back on the fire and stir until thin enough to pour. Melt the marshmallows and water, pour the syrup over them, beating constantly. Keep warm until ready to serve.

MARSHMALLOW SAUCE NO. 2

½ pound of marshmallows,
1 cupful of sugar,
⅓ cupful of boiling water,
1 egg white,
¾ cupful of Maraschino cherries.

Into the upper part of the double boiler turn half a pound of marshmallows and melt them slowly until they will pour readily. Dissolve one cupful of sugar in one-third of a cupful of boiling water and cook without stirring (after it begins to bubble hard) for eight minutes. Pour gently on to the stiffly whipped white of one egg and beat steadily until thick and creamy. Add the marshmallow syrup and a small cupful of drained and chopped Maraschino cherries.

MARSHMALLOW SAUCE WITH SYRUP

½ pound of marshmallows,
1 cupful of corn syrup,
¼ cupful of hot water,
1 egg white,
Chopped cherries.

Melt the marshmallows in a double boiler. Boil the syrup and water together until bubbling hot, then pour slowly on the stiffly beaten white of the egg. Beat until creamy and thick, then add the marshmallows. Chop a tablespoonful of candied Maraschino cherries and add to the sauce.

MAPLE FUDGE SAUCE

1 pound of maple sugar,
1½ pints of rich milk,
1 tablespoonful of butter,
A pinch of soda.

Cook the maple sugar (which should have been grated), milk and soda until it boils; continue to boil for five minutes, stir in the butter and keep hot over boiling water. A double boiler or a chafing dish would be the best means of doing so.

HOT MAPLE SAUCE

1 cupful of thick maple syrup,
⅓ cupful of cream,
Chopped nuts.

Butter the inside of a granite saucepan and add a cupful of thick maple syrup and one-third of a cupful of cream. Then boil until the syrup forms a soft ball when tested in cold water. Pour while hot, over each portion of cream and sprinkle thickly with chopped nut meats.

BERKSHIRE HOT MAPLE SAUCE

1 cupful of maple syrup,
1 tablespoonful of butter,
¾ cupful of top milk.

Put the butter in a saucepan and when melted stir in the maple syrup. Then when hot add the top milk slowly; boil until it begins to thicken slightly, then cool partially and serve.

PRUNE SAUCE

1 cupful of well cooked prunes,
4 or 5 candied green-gage plums,
6 candied cherries,
1 orange,
1 tablespoonful of lemon juice,
⅓ cupful of sugar,
½ cupful of chopped nut meats.

Cut the prunes in small pieces; peel the orange, separate into sections and remove the membrane; then cut into pieces; chop the plums and cherries and mix the fruit. Add lemon juice and sugar, stir and allow to stand for a half hour. Place a generous spoonful on each serving of cream; top with a spoonful of nuts.

HONEY SAUCE

2 tablespoonfuls of butter,
1 tablespoonful of cornstarch,
½ cupful of honey,
½ cupful of hot water.

Melt the butter and blend with the cornstarch. Add honey and hot water. Cook until it thickens and serve hot.

COFFEE SAUCE WITH SYRUP

1 cupful of strong coffee,
1 cupful of corn syrup,
2 egg yolks,
1 cupful of cream, sweetened.

Heat the coffee until the boiling point is reached; add the egg yolks beaten light, then the syrup; cook until it begins to thicken but do not allow it to boil. Take from the fire, add the cream, whipped stiff, and a few drops of vanilla.

COFFEE SAUCE WITH SUGAR

2 eggs,
¼ cupful of sugar,
1 cupful of strong coffee,
1 cupful of whipped cream,
Sugar (powdered.)

Beat the yolks of the eggs with one-fourth cupful of sugar. Add one cupful of strong coffee (strained) and cook slowly over hot water, stirring constantly until well thickened. Do not boil. Remove from the fire and, when cold, mix 1 cupful of sweetened whipped cream which has been flavored with a few drops of vanilla extract.

CHOCOLATE SAUCE WITH SYRUP

1 cupful of syrup,
1½ squares of chocolate,
⅓ cupful of water,
¼ teaspoonful of vanilla.

Melt the chocolate and pour on gradually the hot syrup, prepared by adding water to corn syrup and boiling for three minutes. Cool slightly and flavor with vanilla.

CHOCOLATE CARAMEL SAUCE

2 ounces of unsweetened chocolate,
2 cupfuls of dark brown sugar,
1 tablespoonful of butter,
¾ cupful of rich top milk or cream,
½ teaspoonful of vanilla extract.

If an agate boiler is used, and a very little butter heated in it, and allowed to run over the surface used, the sauce will not stick to the pan.

Shave the chocolate and melt in the buttered upper part of the double boiler, and add the sugar gradually; mix well, and add the butter; cook until well blended and pour in the top milk or cream slowly. Cook over a very low fire until it forms a soft ball if tried in cold water. Take from the fire, add the vanilla, and use over vanilla ice cream.

If it is not to be used at once keep it hot in the double boiler.

FRUIT SAUCE

½ cupful of dates,
½ cupful of Maraschino cherries,
½ cupful of figs,
½ cupful of chopped almonds,
½ cupful of honey,
½ cupful of syrup from the cherries.

Remove the pits from the dates and cut into small pieces, chop the cherries, cut the figs into small pieces and chop (or break into pieces) the nuts. Mix, and pour the syrup of the cherries and the honey over the mixture, allowing to stand until thoroughly blended. Keep near the ice if possible.

STRAWBERRY SAUCE

1 quart of berries,
1 cupful of powdered sugar.

Wash and hull the berries, mash with a silver fork, add the sugar, stir well, and allow to stand for two hours in a cold place.

ORANGE SAUCE

3 oranges,
2 egg whites,
1 cupful of powdered sugar.

Grate the rind of half an orange and add to it the juice of three oranges. Whip the whites of the eggs until dry and stiff, add the sugar and then the orange juice.

This, heaped on ice cream, is as delightful as it is unusual.

TUTTI FRUTTI SAUCE

½ cupful of chopped candied cherries,
½ cupful of chopped seeded raisins,
½ cupful of chopped figs,
½ cupful of dates,
Mix with maple syrup.

Chop the different fruits and mix enough maple syrup to blend but not enough to make a great deal of liquid.

CANNED, PRESERVED AND DRIED CHERRIES

(For use in making sundaes)

There may be several reasons why one prefers to use home-canned or dried cherries instead of using those commercially prepared. To can them at home, the first thing to remember is; the fruit should be well ripened and the cherries will be far better if it is possible to obtain them directly from the trees. If one is fortunate enough to be able to get them from the trees, see that they hang at least four days after they are considered ripe, for they will be larger, riper and sweeter.

Another thing to bear in mind, is that cherries should be simmered and never boiled.

It is quite possible to use any canned cherries one may have, or may purchase, in making sundaes, or those put up commercially for this purpose alone.

CANNED CHERRIES

The amount of fruit depends upon the desire of the hostess, for she may have a few she wishes to can, or a great many; the process is the same.

Cherries,
2 cupfuls of water,
1 cupful of sugar.

Wash and pit the cherries, put them in sterilized jars, adjust the rubbers (new ones), and pour over the boiling syrup, made of the sugar and water boiled. Pour in enough syrup to nearly overflow. Partially seal the jar and place in a sterilizer, either commercial or home-made, and nearly cover with boiling water. It has been found satisfactory by the writer to allow the water to reach just _below_ the top. Sterilize for sixteen minutes.

CANNED CHERRIES WITHOUT SYRUP

If one cares to can the cherries without using syrup, pour plain boiling water over the cherries in the jars, in place of the syrup and sterilize for a half hour. After sterilization, complete the seal, invert to test for leakage, allow to cool, wrap in dark paper and store.

PRESERVED CHERRIES

Remove the pits from the largest cherries obtainable; allow a pound of sugar and one cupful of water to each pound of fruit. Melt the sugar in the water, let it come to a boil and skim thoroughly. Then add the cherries and allow them to simmer for twenty minutes. Take out with a skimmer, pack into sterilized hot jars and boil down the syrup until quite thick. Fill the jars to overflowing and seal air-tight, using new rubbers and hot covers.

PRESERVES AND SHRUB FROM THE SAME CHERRIES

Stone the cherries and cover with vinegar. Stand in a cool place for twenty-four hours and drain off the fruit juice and the vinegar. To each pint of juice add a scant pound of sugar, simmer for twenty-five minutes and bottle air-tight. Put the drained cherries in a stone crock with alternate layers of granulated sugar, allowing three-quarters of a pound of sugar for each pint of fruit. Keep the crock covered and in a cool place. Every eighteen hours stir the fruit and sugar carefully for a period of eight days. The uncooked preserves can be put in small jars and paraffined, but they need not be sealed air-tight.

MOCK MARASCHINO CHERRIES

Select the largest sized cherries one can find and remove the pits, saving all the juice. Measure fruit and juice and allow an equal amount of sugar. Drain the cherries and set on the ice. Put the juice and sugar into a preserving kettle, cook to a thick syrup and add the cherries. Simmer for fifteen minutes. Drain off half the cherry syrup, add an equal amount of white grape juice, bring quickly to the boil and seal as for preserved fruit.

DRIED CHERRIES

The larger the cherry the more satisfactory if dried to use for sundaes.

Wash, stem and pit the cherries; spread in thin layers on a drying tray. (Commercial driers are inexpensive and very satisfactory.) Dry from two to four hours, starting at 110 degrees F. Condition them by placing in composition or paper boxes and pouring them from box to box every day for four days. This is to insure even drying. If too moist, return to the drier for a short time, and again pour into the boxes, and again “condition” them.

XIII—ICE CREAMS, SORBETS, SHERBETS, WATER ICES AND GRANITS

Giving recipes for ice creams and the like in a book given to telling of beverages would seem a queer conceit, were it not for the fact that ice creams, sherbets and water ices are often used to quench the thirst; this is my reason and my only excuse, should an excuse be needed.

VANILLA ICE CREAM

1 quart of cream,
¾ cupful of honey,
1 cupful of milk,
1 tablespoonful of vanilla extract.

Heat the milk, add the honey, and stir until melted and thoroughly mixed. Allow to cool somewhat; add the cream, vanilla and a pinch of salt (a very small pinch), and freeze.

VANILLA ICE CREAM (French)

2 cupfuls of scalded milk,
1 cupful of sugar,
3 eggs,
⅛ teaspoonful of salt,
1 quart of thin cream,
2 tablespoonfuls of vanilla.

Make a custard of the first four ingredients. Strain and cool the custard and add to it the cream and vanilla. Freeze until firm, then pack in ice and salt.

INEXPENSIVE ICE CREAM

1¼ cupfuls of sugar,
1 quart of milk,
2 tablespoonfuls of cornstarch,
3 eggs,
Desired extract and a pinch of salt.

Heat the milk, add the syrup and the cornstarch, which should have been moistened with a little cold milk; cook until it begins to thicken, add a pinch of salt and the beaten eggs. Boil, strain, cool and freeze.

With this as a foundation one may add any flavoring desired, or any crushed fruit. Coffee or chocolate may also be used. Very strong coffee is needed, but the amount of milk should be reduced in proportion.

PISTACHIO ICE CREAM

2 cupfuls of scalded milk,
1 tablespoonful of flour,
1 cupful of sugar,
1 egg,
⅛ teaspoonful of salt,
1 quart thin cream,
1 tablespoonful of vanilla extract,
1 teaspoonful of almond extract.

Mix flour, sugar and milk, add egg, slightly beaten, and milk gradually. Cook until it has the consistency of a soft custard. Let this custard cool and add cream and flavoring, color with leaf green; strain and freeze.

ORANGE ICE CREAM

2 cupfuls of sugar,
1 cupful of water,
2 cupfuls of orange juice,
¼ cupful of candied orange peel,
1 cupful of cream,
2 egg yolks,
1 cupful of double cream.

Boil the water and sugar eight minutes. Add the orange juice. Make a custard of the cream and egg yolks. Cool and add to the first mixture with the heavy cream beaten stiff. Freeze. When nearly frozen add the orange peel. The dish is given a “different” look if it is served with candied orange peel.

MARSHMALLOW ICE CREAM

1½ cupfuls of milk,
½ cupful of heavy cream,
⅓ cupful of sugar,
1 junket tablet,
1 tablespoonful cold water,
2 heaping tablespoonfuls of marshmallow cream,
1 tablespoonful of vanilla.

Put milk, cream and sugar into the can of freezer. Set in hot water until luke warm, add junket tablet dissolved in cold water, and allow to stand until firm. Add vanilla and marshmallow cream, mix thoroughly and freeze, using three parts ice to one part salt.

FROZEN PUDDING

1 pint of milk,
1 cupful of sugar,
3 eggs,
1 teaspoonful of cornstarch,
⅛ teaspoonful of salt,
1 pint thin cream,
½ teaspoonful of vanilla,
1 cupful of diced marshmallows,
1 cupful of thinly sliced peaches,
1 cupful of shredded pineapple,
1 cupful crystallized cherries.

Beat the yolks of the eggs until very light, add sugar, cornstarch and salt. Beat into this the scalded milk, place in a double boiler and cook until it will coat the spoon. Remove from the fire and when cold add the cream, vanilla and stiffly beaten whites of the eggs. Pour into a freezer, add the marshmallows and fruit and freeze until firm, then pack and allow to stand for several hours.

COCOANUT ICE CREAM

4 cupfuls of milk,
2½ tablespoonfuls of cornstarch,
2 eggs,
¾ cupfuls of honey,
1 teaspoonful of vanilla extract,
1 cupful of chopped fresh cocoanut or shredded cocoanut,
Preserved cherries,
Milk or water.

Heat the milk in a double boiler. Blend the cornstarch with a little milk or water and add to the hot milk and stir until it begins to thicken. Add the beaten eggs and honey, cook for a minute or two; add vanilla and cocoanut. Freeze, serve in attractive tall stemmed goblets; top with cocoanut and cherries.

ROSE ICE CREAM (with condensed milk)

2 cans of condensed milk,
3½ cupfuls of water,
2 teaspoonfuls of rose extract,
3 tablespoonfuls of cornstarch,
¼ cupful of milk, or water,
1 teaspoonful of vanilla,
1 teaspoonful of orange extract,
Red vegetable coloring.

Mix one can of condensed milk with two cupfuls of water; add the rose extract and enough red vegetable coloring to make the color desired. Strain and freeze.

Boil the remaining water (1½ cupfuls) and stir in the other can of condensed milk. Moisten the cornstarch with a little milk or water, blend with the milk and water, stirring constantly for five or six minutes. Allow to cool, add flavoring, strain and freeze. Place these creams in separate layers in a wet mold, place the cover on securely, pack and freeze. This should stand at least two hours.

PINEAPPLE ICE CREAM

1½ cupfuls of hot milk,
2 eggs,
½ cupful of honey,
2 cupfuls of shredded pineapple,
1 cupful of cream.

Beat the eggs, mix with the milk and honey; cook until smooth, stirring constantly. Allow to cool, add cream and freeze. When serving this cream, a generous spoonful of sweetened whipped cream is a delightful addition.

STRAWBERRY ICE CREAM

This is not difficult to make and approaches the flavor of the fresh fruit more nearly than most creams in which fresh strawberries are used.

½ pint of thick cream,
1 pint of milk,
2 tablespoonfuls of cornstarch,
2 eggs,
3 tablespoonfuls of sugar,
½ teaspoonful of vanilla,
1 cupful of strawberry jam,
Small pinch of salt.

Make a boiled custard of the milk, cornstarch, salt and the beaten eggs. Add the vanilla, cool and fold in a half pint of cream which has been whipped until stiff. Put in freezer and freeze slowly for five or six minutes; open the freezer and stir in a full cupful of strawberry jam. Re-cover and continue to freeze until firm.

GREEN TEA ICE CREAM

1 pint of milk,
1 tablespoonful of green tea,
1 pint of cream,
¾ cupful of sugar,
3 eggs,
½ teaspoonful of vanilla.

Pour one pint of boiling milk over one tablespoonful of green tea, and allow to stand on the back of the range or on an asbestos mat over a low gas flame for five minutes; strain through a double thickness of fine cheesecloth. To this add the cream, beaten eggs, sugar and vanilla, and stir until it thickens. Add a little green vegetable color. Place in a cold dish and allow to cool. Freeze, repack, and allow to stand until ready for use.

EASY PEACH ICE CREAM

1 pint of peach pulp and the juice,
1 cupful of sugar,
1 quart of cream.

Crush the peaches, using enough to make a pint of pulp. Save all the juice. Add the sugar to the juice and pulp; then add the cream, whipped as stiff as possible. Blend and freeze.

SOME UNUSUAL FROZEN DAINTIES

COFFEE PARFAIT

1 pint of thick cream,
1½ cupfuls of confectioner’s sugar,
½ cupful of strong coffee,
½ teaspoonful of vanilla,
½ teaspoonful of gelatine,
Milk.

Dissolve the gelatine in two tablespoonfuls of milk, and pour the hot coffee over, stirring well; add sugar and vanilla. Fold in the cream, whipped stiff, pour into the freezer, pack in ice and salt and allow to stand for at least four hours.

Serve in attractive tall glasses, topped with a generous spoonful of sweetened whipped cream.

APRICOT PARFAIT

1½ cupfuls of crushed apricots (canned or fresh),
2 tablespoonfuls of lemon juice,
¾ cupful of sugar,
1 teaspoonful of gelatine,
2 eggs,
1 cupful of thick cream.

Mash the fruit and press through a fine sieve, add the lemon juice and sugar and heat until it reaches the boiling point, stirring constantly; beat the yolks of the eggs until very light and add slowly to the fruit mixture while hot; return to the fire and cook until a custard-like consistency. Dissolve the gelatine in a very little water and add to the fruit and eggs; allow to cool; chill; beat the whites of the eggs until stiff, and the cream until firm, and add both to the fruit mixture.

Pour into a mold, pack in ice and salt and allow to stand for several hours; serve in tall narrow glasses.

CHERRY PARFAIT

1 cupful of thick cream,
⅔ cupful of sugar,
⅓ cupful of water,
2 egg whites,
1 tablespoonful of gelatine,
¾ cupful of marshmallows,
1¼ cupfuls of stoned cherries (canned red cherries may be used),
1 cupful of cherry juice,
2 tablespoonfuls of lemon juice.

Cut the marshmallows into very small pieces, and cut the cherries in halves; combine these with the cherry juice and allow to stand for two hours.

Boil the sugar and water until it will “spin a thread” and pour slowly over the stiffly beaten whites of the eggs, beating constantly. Allow it to become chilled, and stir in the stiffly whipped cream. Soak the gelatine in a little water and melt over hot water. Strain into the fruit mixture, beating briskly, until well blended; allow this to cool and when it begins to thicken, beat in the whipped cream. Pour into a wet mold, pack in ice, and salt, and allow to stand for three hours or more. Serve in parfait glasses, topped with whipped cream and a cherry.

GRAPE AND PINEAPPLE PARFAIT

2 cupfuls of milk,
2 egg whites,
1 cupful of sugar,
½ cupful of chopped nut meats,
¼ teaspoonful of powdered nutmeg,
4 cupfuls of pineapple juice,
Preserved grapes,
Whipped cream,
Rose extract,
Crystallized mint.

The foundation of this delightful parfait is made in the following manner: Scald the two cupfuls of milk and add the beaten egg whites; stir in the sugar and chopped nuts. Cook until thick, add the nutmeg; cool and add the pineapple juice and freeze.

Put a spoonful of frozen mixture in the bottom of a tall glass, then a spoonful of preserved grapes, and fill the glass with the cream. Top with whipped cream which has been sweetened and flavored with rose. A crystallized mint adds to the attractiveness of this unusual parfait.

RASPBERRY PARFAIT

1 pint of cream,
1 pint of raspberries,
Sugar.

Whip a pint of cream until very stiff, and sweeten with powdered sugar slightly. Cook the raspberries until broken, which should not take more than five or six minutes; press out all the juice and pulp possible, and reboil with three-fourths as much sugar as juice. Allow this to cool. Spread whipped cream in a mold, and pour some of the raspberry syrup over, and add more cream, and so fill the mold. Unless one prefers, then the syrup and whipped cream may be lightly mixed before packing in the mold. Pack in ice and salt and allow to stand for several hours.

MAPLE BISQUE

2 eggs,
½ pint of cream,
½ cupful of maple syrup,
Vanilla.

Beat the yolks of the eggs until very light, add the maple syrup slowly, and heat over a slow fire, stirring constantly until it reaches the boiling point. Boil for one minute only; remove from the fire, strain and cool.

Beat the cream until firm and add to the stiffly beaten whites of the eggs. Pour the syrup mixture over this slowly, beating constantly; add the vanilla. Pour into a mold, pack and freeze.

PEACH MELBA

1 pint of heavy cream,
1 pint of milk,
1 cupful of sugar,
1 tablespoonful of gelatine,
½ teaspoonful of vanilla,
1 can of large peaches or ½ dozen selected peaches.

Heat the milk and sugar, until the sugar is thoroughly dissolved; dissolve gelatine in a little cold milk and add to the heated milk and sugar.

Allow this to cool, add the cream whipped stiffly, flavor and pour into the freezer. Freeze until the crank turns very hard; remove the dasher, repack and allow to stand for two hours.

When ready to serve, place a half peach on the bottom of a long stemmed glass, fill with the cream, put the other half of the peach on top and top with raspberry syrup, then the whipped cream.

SAUCE.—To one cupful of raspberry jam add one cupful of boiling water sweetened a bit; boil for five minutes, strain, chill and use.

PEACH DELIGHT

2 cupfuls of water,
¾ cupful of honey,
1 teaspoonful of gelatine,
1 cupful of peach pulp,
1 lemon,
1 orange,
1 cupful of cream, whipped.

Bring the water and honey to the boiling point and continue to cook for twenty minutes. Add the gelatine which should have been soaked and dissolved in a little cold water; strain and allow to cool.

When cold add the peach pulp, orange pulp, orange juice and the juice of half a lemon. Turn into a freezer and freeze slowly. Serve in attractive glasses, topped with whipped cream.

FROZEN PEACHES

4 cupfuls of mashed peaches,
1½ cupfuls of sugar,
1 teaspoonful of lemon juice.

Wipe the peaches with a damp cloth; pare and put the skins and one peach pit in two cupfuls of cold water and allow to boil for twenty minutes; strain through a sieve, pressing out all the juice; add the sugar, boil until the sugar is thoroughly dissolved and set aside to cool.

When cold add the mashed peaches and the lemon juice and freeze.

If one wishes, a spoonful of whipped cream added to each serving adds perceptibly to this dainty.

CRUSHED PEACHES

Peaches,
Sugar,
Cream.

The housekeeper often finds that peaches are too ripe to slice and use with cream; in which case it is wise and economical to skin them, remove the stones and mash through a coarse sieve, adding sugar, honey or syrup to taste. If the peaches are the kind which have little flavor, a little lemon juice is desirable. Serve in low stemmed sherbet glasses, topped with whipped cream, on which a candied cherry may be placed.

FROSTED BANANA CREAM

Bananas,
Sugar,
Lemon juice.

Select only very ripe bananas; mash to a paste, sweeten with powdered sugar and flavor with a few drops of lemon juice. Press through a sieve and to each cupful of banana add a half cupful of whipped cream. Mix and serve in attractive glasses, and sprinkle with powdered sugar.

SORBETS, SHERBETS, ICES, GRANITS

The difference in sorbets, sherbets, ices and granits is slight, still each fills its own particular purpose and place. Sorbets are supposed to be served after the meat course, and while the same ingredients are used they are not frozen as long or as smooth as sherbets. Sherbets are smoother and firmer, and may well take the place of ice cream as a dessert. Water ices are made the same as sherbets, leaving out the egg whites. Granits are water ices frozen slightly; in fact so they will pour, and may be used as a drink.

BLACKBERRY SORBET

2 cupfuls of sugar syrup,
3 tablespoonfuls of lemon juice,
1 cupful of rich milk,
2 quarts of blackberries,
1 tablespoonful of gelatine,
2 egg whites.

Press the berries through a sieve fine enough to keep the seeds from passing through, but pass the pulp through. Add the syrup and lemon juice. Dissolve the gelatine in a little water, and add to the berry juice and milk. Pour this mixture into the freezer and turn until it begins to thicken. Add the stiffly beaten whites of the eggs and continue to freeze until fluffy, but not so smooth as for sherbet. This is a fine distinction, but still it is considered worth differentiation.

When this “fluffy” stage is reached remove the dasher, repack and allow to stand for about two hours.

PLUM SHERBET

While any of these recipes may be made into either sherbet or sorbet, I will give from now on only the sherbet recipes.

1 quart of ripe plums (preferably red)
2 cupfuls of sugar syrup,
2 egg whites.

Select only very ripe plums; wash, remove pits, and press through a sieve. There should be a pint of this pulp and juice. Add syrup, freeze until well thickened, add the stiffly beaten whites of the eggs, and continue to turn until frozen smooth and as hard as this sort of thing can well be frozen.

CRANBERRY SHERBET

1 quart of cranberries,
1 quart of water,
1 tablespoonful of gelatine,
1½ cupfuls of syrup,
1 egg white.

Cook the cranberries in water for ten minutes. Press through a fine sieve, return to the saucepan and add the syrup, cook for five minutes, turn into the freezer, and when partly frozen, stir in the stiffly beaten white of an egg (use two egg whites if eggs are plentiful), and finish freezing.

GRAPEFRUIT SHERBET

2 cupfuls of water,
2 cupfuls of grapefruit juice,
1½ cupfuls of sugar,
1 teaspoonful of gelatine,
½ cupful of white grape juice,
1 egg white,
2 tablespoonfuls of chopped cherries.

Boil the water and sugar together for ten minutes; soften the gelatine with a little water and stir into this syrup. Cool, add the juice of grapefruit and the grape juice. Turn into a cold freezer and when the mixture begins to thicken well, add the stiffly beaten white of an egg and the cherries (two egg whites are better if eggs are not too expensive). Cover and freeze until firm and smooth.

GRAPE SHERBET

1 teaspoonful of gelatine,
¾ cupfuls of grape juice,
1 cupful of syrup or sugar,
½ cupful of honey,
2 tablespoonfuls of lemon juice,
½ cupful of water,
1 egg white.

Soak the gelatine in a little cold water; boil the syrup, honey and half cupful of water, and add the dissolved gelatine. Allow this to cool, add grape juice and the lemon juice and freeze. Open the freezer when slightly hard and add the stiffly beaten egg white. Re-cover and freeze until smooth and hard. (Two egg whites are better if plentiful.)

CRÉOLE LEMON SHERBET

3 lemons,
1 cupful of sugar,
2 cupfuls of water,
1 egg white.

Boil the water and sugar, and add the grated rind of one lemon. Cool, add the juice of three lemons, strain through a fine cloth, and freeze until partly frozen, remove the cover, add the egg white stiffly beaten. Cover again and freeze until smooth.

MILK SHERBET

2 lemons,
1 cupful of syrup,
3 cupfuls of whole milk,
Candied cherries.

Mix the juice of the lemons and the syrup, add the milk very slowly, stirring constantly, as it will curdle if poured too fast. That will not spoil the sherbet, but it does not look so well and one’s appetite is helped by the appearance of one’s food.

Freeze the mixture, serve in attractive glasses, with a few chopped candied cherries.

ORANGE SHERBET

1 egg white,
2 cupfuls of orange juice,
2 tablespoonfuls of lemon juice,
1 cupful of water,
¾ cupfuls of sugar (brown sugar or syrup may be used).

Put the sugar in a saucepan with the water, bring to the boiling point, then cool. Add the orange and lemon juice, a pinch of salt and freeze.

Before the freezing is complete, add the egg white beaten stiffly; repack and continue to freeze until smooth.

STRAWBERRY SHERBET

1 quart of strawberries,
2 cupfuls of water,
1 tablespoonful of lemon juice,
¾ cupfuls of syrup or sugar,
1 egg white.

Wash and hull the strawberries, mash well and press through a cheesecloth. Add the syrup, lemon juice and water. Mix well, freeze partially, add the stiffly beaten egg white, and finish freezing.

RASPBERRY SHERBET

1 quart of raspberries,
1 egg white,
3 cupfuls of water,
1 cupful of syrup or sugar,
2 tablespoonfuls of lemon juice,
2 cupfuls of raspberry juice.

Mash the berries and press through a cheesecloth; pour boiling water over the syrup; add the berry juice and lemon juice and freeze. When partially frozen, add the stiffly beaten egg white, stir in well, and continue to freeze until smooth.

EMERGENCY PEACH SHERBET

This might also be called an economical sherbet, for one may use just as many peaches as one has. For in this recipe one is supposed to use peaches too ripe for slicing.

Mash the peaches, and press through a coarse sieve and sweeten to taste. Half fill sherbet glasses with finely shaved ice and pour the sweetened peach pulp over. Top each serving with a preserved or candied cherry.

PINEAPPLE SHERBET

1½ pints of grated pineapple,
1½ cupfuls of syrup,
1 tablespoonful of gelatine,
1 pint of rich milk,
2 egg whites.

To the grated pineapple (canned may be used if fresh pineapple is not in season) add the syrup and the gelatine which has been dissolved in a small amount of water. Stir, pour into the chilled freezer, and freeze until about half frozen; open the freezer and add the milk; again turning the freezer until it turns with difficulty. Uncover, add the stiffly beaten whites of the eggs, turn until well mixed, and thoroughly hard.

If the dasher is removed and the sherbet repacked and allowed to stand to “ripen” for two hours, there will be a decided improvement in flavor and texture.

TEA SHERBET

2 cupfuls of tea,
1 cupful of sugar,
1 lemon,
1 orange,
½ cupful of water.

Melt the sugar in the water and allow to begin to boil; take from the fire and add the juice of the lemon and orange; stir well, add the tea and freeze.

APPLE ICE

1 quart of tart red apples,
1½ cupfuls of maple sugar,
3 cupfuls of water,
1 tablespoonful of lemon juice.

Wash, quarter and remove the core, but do not pare the apples. Put them into a saucepan with the water; boil rapidly until soft. Mash and add the maple sugar. When cold press through a fine sieve, add the lemon juice and freeze.

LEMON ICE

1 cupful of sugar,
3 lemons,
Water.