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"GOOD CHEER"
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Cherry Ice
Stone 2 quarts of Morello cherries, mix with
4 cups of sugar and let stand 60 minutes. Add
4
cups of water, stirring until sugar is dis–
solved. Freeze.
Grape Juice Ice
Make a syrup ·by boiling 2 cups of sugar
and 4 cups of water toget her for 5 minutes;
mash 3 pounds of grapes, adding pulp and
skins to syrup, cool. 'VVben coo l press through
a fine sieve, taking care not to mash the seeds.
Freeze.
Lemon Sherbet
Soak
2
tablespoon.fuls of gelatine in cold
water for 5 minutes; boil
2
cups of sugar,
4
cups of water, and •th e grated rind of 1 lemon
.for five minutes. Add the softened gelatine,
remove from fire and stir until the gelatine
dissolves. Chill, add
~
cup lemon juice, strain
and freeze.
Frozen Fruit Salad
Soak 1 tablespoonful of gelatine a few mo–
ments in -cold wa•ter, then dissolve over boil–
ing water. Whip 1 cup of cream, add
~
cup
powdered sugar, the dissolved gelatine, 1 ta–
blespoonful of lemon juice, and
1
cup of may–
onnaise. JM.ix well and fold in
1~
cups of
drained sliced oranges and
~
cup chopped
maraschino or candied cherries. Fold in mold
and pack in alternate layers of ice and salrt
for four hours. Serve garnished with crisp
hearts of lettuce plain or with additional may–
onnaise or whipped cream.
Mixed drfoks are Perfect only when perfect
in–
gredients are used.