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"GOOD CHEE'R"
Frappe
Water ice frozen to the 'Consistency of mush.
Mousse
Heavy ·cream beaten until stiff, flavored, and
allowed <to stand three hours in a mold packed
in ice and salt.
Sorbet
This name is frequently given to water ice
, wherein a number of kinds of fruit are used.
Punch
vVater ice to which spices and spirits have
been added.
Lemon Ice
Boil
4
cups of water and
2
cups of sugar for
20 minutes. Add the juice of 6 lemons, strain
and freeze.
Orange Ice
Use the recipe for lemon ice, substituting
2
cups of orange juice for
4
of the lemons.
Strawberry Ice
iMake a ·syrup (as for lemon ice) of
4
cups
of water and
1~
cups of sugar. Cool, add
2
cups of strawberries that have been mashed
and squeezed through double cheese cloth,
add
1
tablespoonful of lemon juice. Strain
and freeze.
Peach Ice
Use the recipe for straw'berry ice, subsdtut–
ing
2
·cups of peach juice and pulp made from
soft, ripe fresh peaches for the strawberry
juice.
Apricot Ice
S,ame as peach ice.
Watermelon Ice
·Chop watermelon very fine; add sugar or
syrup and lemon juice to taste. Freeze.
Raspberry Ice
Same as straw.berry ice.
Cranberry
Ice
Pick over and wash
1
quart of c ranberries,
add
1
pint of water,
2~
cups of sugar and
cook until
soft.
Cool,
strain
and
freeze.