Chapter XIII: Ice Creams, Sorbets, Sherbets, Water Ices and Granits 151 (5)

Add a cupful of sugar to the zest of one lemon and the juice of three; add enough water to make a quart. Allow this to come to the boiling point, cool, strain and freeze.

LOGANBERRY ICE

2 cupfuls of loganberry juice,
1 cupful of sugar,
1 tablespoonful of lemon juice.

Boil the water; add the sugar and when cold add the lemon and loganberry juices. Freeze until smooth and hard. Repack and allow to stand for two hours.

STRAWBERRY ICE

1 cupful of sugar,
1 cupful of water,
1 quart of strawberries.

Boil the sugar and water until it bubbles. Wash and hull the strawberries; mash and press through a cheesecloth. When the syrup is cold, add the strawberry juice and pulp; mix well and freeze.

WATERMELON ICE

Ripe melon,
1½ cupfuls of sugar,
2 oranges,
1 lemon,
½ cupful of white grape juice,
Pink vegetable coloring.

Remove the pulp from a ripe melon; press it through a fine sieve and add the sugar, lemon juice, orange juice and the zest of one orange and the grape juice. Color with enough vegetable color to make it a real watermelon pink; pack and freeze.

FRUIT GRANITS

Granits are really “snow waters,” frozen only enough to admit being poured. The granits are frozen in a freezer, although the Créoles usually freeze them in the “old fashioned water jugs.”

ORANGE GRANIT

1½ cupfuls of orange juice,
½ pound of sugar,
1 pint of water.

Peel six oranges very carefully, removing all the inner white part of the skin, and slice very thin. Place this in a deep bowl and sprinkle granulated sugar, allowing it to stand for five hours. Squeeze the juice from six oranges, and press the juice from the sliced ones, straining it and mixing the plain juice with this syrup. Add the water, strain and pour into a freezer; and freeze until like mush. Serve in small punch glasses.

LEMON GRANIT

1 pint of water,
½ pound of sugar,
1 cupful of lemon juice.

Extract the juice from the lemons, add the sugar and stir until dissolved; add the water and freeze until mush-like and serve in attractive punch glasses.

STRAWBERRY GRANIT

1 quart of strawberries,
1 tablespoonful of strawberry extract,
1 tablespoonful of lemon juice,
1 pound of sugar,
1½ pints of water.

Crush the berries and cover with the sugar, allowing this to stand for five hours. Strain and press through a sieve, pressing out all the juice possible. Add the lemon juice, water and the extract. Turn this into a freezer and freeze until like mush. Serve in punch glasses.

RASPBERRY GRANIT

1 quart of raspberries,
1 tablespoonful of raspberry extract,
1 pound of sugar,
½ cupful of currants,
1 pint of water.

Crush the currants and raspberries and cover with the sugar, allowing this to stand for five hours. Press through a sieve, being sure to leave no juice which can possibly be pressed out. Add the extract and water and freeze until like mush. Serve in punch glasses.

THE END.

INDEX

Apollinaris lemonade, 7

Applebloom punch, 18

Appleblow cocktail, 44

Apple bowl, 36

Apple ice, 167

Apple juice highball, 48

Apple juice, julep, 60

Apple juice rickey, 55

Apple tea (old recipe), 112

Apple tea (up-state recipe), 113

Apple water, 112

Apricot parfait, 157

Apricot syrup, 70

Apricot syrup (Créole), 70

Arrowroot with milk, 113

Arrowroot with water, 113

Aylesford fruit cup, 34

Badminton bowl, 37

Barley water, 114

Barley water made from barley flour, 114

Baseball lemonade, 2

Beef extract (raw), 125

Beef tea for convalescents, 126

Beef tea (made in jar), 124

Beef tea or broth, 124

Beef tea (raw beef), 125

Beef tea with egg, 125

Berkshire fruit punch, 21

Berkshire hot maple sauce, 144

Birch beer, 85

Birmingham bowl, 38

Blackberryade, 10

Blackberry frappé, 13

Blackberry sorbet, 162

Blackberry syrup, 71

Blackberry syrup (Créole), 70

Blackberry vinegar (Créole), 63

Black currant tea, 114

Bran tea, 115

Brazilian style coffee, 106

Bristol punch, 18

Buttermilk, 102

Buttermilk lemonade, 103

Canned cherries, 148

Canned cherries with syrup, 149

Canned, preserved or dried cherries for sundaes, 148

Cantaloupe cocktail, 43

Canton cup, 34

Canton lemonade, 6

Canton milk shake, 100

Cardinal bowl, 37

Carrot gruel, 120

Catawba grape cobbler, 55

Caudle (old New England recipe), 115

Cerise cocktail, 45

Cherry frappé, 17

Cherry parfait, 157

Cherry syrup, 71

Cherry syrup (Créole), 71

Cherry syrup (New England), 72

Cherry water, 65

Chicken broth, 126

Chocolate, 110

Chocolate caramel sauce, 146

Chocolate cream float, 88

Chocolate cream punch, 89

Chocolate (Créole), in

Chocolate, egg and milk, 87

Chocolate flip, 58

Chocolate malted milk, 95

Chocolate malted milk with egg, 95

Chocolate milk, 87

Chocolate punch, 24

Chocolate punch, 89

Chocolate (recipe 1845), 110

Chocolate sauce with syrup, 146

Chocolate shake, 88

Chocolate soda, 90

Chocolate syrups, 76

Chocolate syrup (for bottling), 77

Chocolate syrup from unsweetened chocolate, 77

Chocolate syrup (immediate use), 77

Cider, 85

Cider cup, 32

Cider highball, 48

Cider punch, 19

Clam broth, 128

Clam juice (commercial), 128

Clover leaf cocktail, 44

Cobblers, 55

Cocktails, highballs, fizzes, cobblers, sours and juleps, 40

Cocktails made from fruit juices, 44

Cocoa, 109

Cocoa and chocolate, 109

Cocoa (Créole), 111

Cocoa nogg, 88

Cocoa No. 2, 110

Cocoa (old New England recipe), 111

Cocoanut ice cream, 154

Coffee, 105

Coffee, Batavia style, 107

Coffee cream, 91

Coffee, chocolate, cocoa and tea, 105

Coffee, egg and milk, 90

Coffee foam, 91

Coffee frappé, 14

Coffee malted milk, 97

Coffee malted milk, egg and ice cream, 97

Coffee-maple punch, 92

Coffee marshmallow, 92

Coffee milk (date 1845), 91

Coffee parfait, 156

Coffee punch, 90

Coffee-rose punch, 92

Coffee sauce with sugar, 145

Coffee sauce with syrup, 145

Coffee syrup, 78

Coffee syrup No. 2, 78

Cold milk drinks, hot milk drinks and buttermilk, 87

Columbia pineapple punch, 23

Commercial beef tea or broth, 128

Concord grape cobbler, 56

Cranberry sherbet, 163

Cream and carbonated water, 116

Cream syrup, 78

Créole flip, 57

Créole “frog” lemonade, 5

Créole lemon sherbet, 164

Cucumber cocktail, 40

Cup à la medley, 35

Cup de luxe, 31

Crushed peaches, 161

Currant shrub (date 1845), 64

Currant syrup, 72

Currant water, 67

Débutante punch, 19

Dried cherries, 150

Drinks for invalids and small children, 112

Easily made frappés, 15

Easy peach ice cream, 156

Economical frappés, 16

Egg lemonade, 2

Egg nogg, 94

Egg phosphate, 132

Egg snowdrift, 99

Egg white and milk (English recipe), 115

Egg white, lemon and carbonated water, 116

Egg white, orange juice and carbonated water, 117

Egg white, orange juice and distilled water, 117

Egg yolk, lemon juice and carbonated water, 117

Emergency peach sherbet, 166

English cider bowl, 38

English coffee, 106

English ginger beer, 83

Excellent coffee, 107

Fairy punch, 31

Flaxseed tea, 118

Flips from fruits, 57

Florida punch, 27

Florida sour, 53

Florida West Coast cup, 35

Frappés, 12

French drip coffee, 106

Fresh mint punch, 28

Frosted banana cream, 161

Frozen peaches, 161

Frozen pudding, 153

Fruitades, iced, frappéd and hot, 1

Fruitades and sodas from juices of canned fruits, 9

Fruit bowl, 36

Fruit fizzes, 49

Fruit granits, 168

Fruit juice sours, 51

Fruit lemonade, 2

Fruit punches, fruit cups and fruit bowls, 18

Fruit sauce, 146

Fruit vinegars, shrubs and waters, 61

Fruit waters, 65

General Harrison’s egg nogg, 129

Georgia mint julep, 59

Ginger ale highball, 47

Ginger ale julep, 59

Ginger ale lemonade, 3

Ginger ale punch, 20

Ginger beer, 82

Ginger-grape highball, 48

Ginger rickey, 54

Golden fruit fizz, 49

Golden mist cocktail, 44

Grape egg phosphate, 133

Grape and pineapple parfait, 158

Grape juice lemonade, 3

Grape juice No. 2, 82

Grape juice, root beer and cider, 80

Grape juice sour, 52

Grape sherbet, 164

Grape syrup (Créole), 72

Grapefruit cocktail, 43

Grapefruit and orangeade, 3

Grapefruit sherbet, 163

Green tea ice cream, 156

Grenadine frappé, 16

Grenadine highball, 48

Grenadine milk shake, 98

Grenadine punch, 20

Gruel (English recipe), 118

Gum syrup, 69

Happy thought, 131

Harvest punch, 132

Heavy fudge sauce, 142

Highballs, non-alcoholic, 46

Home-made koumiss, 120

Honey blossom punch, 22

Honey sauce, 145

Horse’s neck, 130

Hot lemonade, 11

Hot malted milk, 102

Hot malted milk with coffee, 102

Hot maple sauce, 144

Hot milk, 101

Hot milk drinks, 101

Hot milk with celery salt, 101

Hot spiced lemonade, 12

Hot tea with mint, 109

Ice cream (inexpensive), 152

Ice creams, sorbets, sherbets, water ices and granits, 151

Iced tea, 109

Iced tea with mint, 109

Indian meal gruel (yellow corn), 118

Irish or Iceland moss, 120

Italian lemonade, 8

Jack frost sour, 51

Jersey sour, 54

Juleps which cheer but do not inebriate, 58

Kaaterskill cup, 33

Kaffee “kultur,” 107

“Lacto,” 103

Left-over cocoa, 93

Left-over coffee, 93

Lemon egg phosphate, 133

Lemon froth, 11

Lemon granit, 169

Lemon ice, 167

Lemon phizz, 50

Lemon-raspberry frappé, 12

Lemon syrup, 73

Lemon whey, 123

Limeade, 4

Limeade with lime syrup, 5

Lime syrup, 76

Linseed tea, 121

Loganberry bowl, 39

Loganberry cup, 32

Loganberry egg phosphate, 134

Loganberry fizz, 50

Loganberry highball, 47

Loganberry ice, 167

Loganberry punch, 21

Loganberry sour, 53

Malaga cocktail, 43

Malted egg-milk, 98

Maple beer, 83

Maple bisque, 159

Maple fudge sauce, 143

Maraschino cocktail, 45

Marshmallow ice cream, 153

Marshmallow sauce, 142

Marshmallow sauce No. 2, 143

Marshmallow sauce with syrup, 143

Mary’s favorite, 131

Meat broths and teas, 124

Metropolitan raspberry punch, 30

Milk and carbonated water, 116

Milk and vichy with syrup, 101

Milk applebloom, 98

Milk punch, 24

Milk shake, 94

Milk sherbet, 164

Milk whey, 123

Mint ginger ale, 4

Mint-loganberry cup, 34

Miscellaneous drinks, 129

Mock champagne cobbler, 56

Mock champagne frappé, 16

Mock champagne punch, 28

Mock claret punch, 26

Mock Créole claret punch, 26

Mock maraschino cherries, 149

Mutton broth with barley, 127

Mutton tea, 126

Nectar for dog days, 130

Non-alcoholic cocktails, 40

Oatmeal gruel, 119

Oatmeal water, 132

Old-fashioned caudle (English recipe), 115

Orange cocktail, 42

Orange county punch, 25

Orange flower syrup, 74

Orange granit, 168

Orange grapeade, 4

Orange ice cream, 152

Orange-lemonade, 6

Orange milk, 99

Orange sauce, 147

Orange sherbet, 165

Orange stream, 131

Orange syrup, 73

Orange vinegar, 64

Orange water, 66

Orangeblossom cocktail, 45

Orchard cocktail, 46

Orgeat lemonade, 7

Orgeat syrup, 73

Oyster broth, 127

Peach cocktail, 41

Peach delight, 160

Peach frappé, 16

Peach melba, 160

Peach syrup, 74

Pineapple frappé, 14

Pineapple ice cream, 155

Pineapple sherbet, 166

Pineapple syrup, 75

Pineapple vinegar, 64

Pineapple water, 67

Pistachio ice cream, 152

Plain lemonade, 6

Plain syrup, 68

Plain syrup (Créole), 68

Plain syrup No. 2, 68

Plain syrup (old recipe), 69

Plain syrup (quickly made), 69

Plum punch, 30

Plum sorbet, 163

Potato gruel (English recipe), 119

Popular pineapple punch, 25

Preserved cherries, 149

Prune sauce, 144

Prune tea, 121

Punch à la Parisienne, 23

Punches from syrups, 29

Purple fizz, 50

Purple grape juice highball, 47

Raspberryade, 10

Raspberry and currant syrup, 75

Raspberry flip, 58

Raspberry frappé, 15

Raspberry granit, 169

Raspberry lemonade, 8

Raspberry malted milk, 96

Raspberry milk shake, 94

Raspberry parfait, 159

Raspberry sherbet, 165

Raspberry shrub, 65

Raspberry syrup, 75

Raspberry vinegar (Créole), 62

Raspberry vinegar (date 1845), 61

Raspberry vinegar (mother’s), 61

Raspberry vinegar (New England), 62

Raspberry water, 66

Rice gruel, 119

Rice milk, 122

Rice water, 121

Rickeys from fruit juices, 54

Root beer, 84

Rose ice cream (with condensed milk), 154

Rose-mint cup, 32

Royal fruit fizz, 51

Royal rickey, 55

Russian tea, 108

Saratoga cooler, 129

Sarsaparilla with cream, 132

Sauces for sundaes, 142

Shakes, noggs and punches (milk), 87

Sillabub, 99

Sillabub with grape juice, 100

Silver fruit fizz, 49

Snowball, 130

Soda cocktail, 46

Soda lemonade, 8

Soda nectar, 129

Some unusual frozen dainties, 156

Sorbets, sherbets, ices, granits, 162

Sour à la Créole, 52

Sour delicious, 53

Spruce beer, 84

Sparkling cider bowl, 39

Staunton fruit punch, 27

Strawberry cocktail, 42

Strawberry frappé, 14

Strawberry frappé, No. 2, 15

Strawberry granit, 169

Strawberry ice, 168

Strawberry ice cream, 155

Strawberry lemonade, 9

Strawberry-lemon froth, 11

Strawberry-lemon punch, 29

Strawberry malted milk with ice cream, 96

Strawberry milk shake, 95

Strawberry punch, 26

Strawberry sauce, 147

Strawberry sherbet, 165

Strawberry soda, 10

Strawberry syrup, 76

Strawberry vinegar, 63

Strawberry vinegar (Créole), 63

Strawberry water, 66

Sundaes, 135 to 141

Syrups, fruit and plain, 68

Tea, 108

Tea making, 108

Tea frappé, 13

Tea julep, 60

Tea-rhubarbade, 5

Tea sherbet, 167

Thick milk, 123

Toast water, 122

To make grape juice, 80

To make preserves and shrub from same cherries, 149

Tomato cocktail, 41

To boil cider (old New England recipe), 86

To keep cider sweet and sparkling (date 1845), 86

Treacle (molasses) posset, 123

Turkish coffee, 107

Tutti frutti sauce, 147

Vanilla flip, 57

Vanilla ice cream, 151

Vanilla ice cream (French), 151

Vanilla malted milk with chocolate ice cream, 96

Vanilla milk punch, 24

Vanilla syrup, 79

Vienna coffee, 106

Vichy and milk, 101

Violet fizz, 51

Watermelon cocktail, 42

Watermelon ice, 168

White grape juice cup, 33

White grape juice cobbler, 57

White grape juice frappé, 13

White grape juice highball, 46

White grape juice lemonade, 7

White grape rickey, 54

TRANSCRIBER’S NOTE

The index was not checked for proper alphabetization or correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources.

Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Page 82: Added missing section header for ‘ROOT BEERS’
148: ‘hotesss’ replaced with ‘hostess.’