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FRUITADES,
ICED,
FRAPPE
AND
HOT
18
may
be
served
at
the
beginning
of
a
meal
in
hot
weather,
or
served
at
any
time
when
any
cooling
drink
is
wanted.
BLACKBERRY
FRAPPE
Shaved
ice,
2
tablespoonfuls
of
blackberry
juice,
Sugar.
Fill
the
sherbet
glasses
three-quarters
full
of
shaved
ice,
and
pour
the
blackberry
juice
over
after
having
been
mixed
with
sugar
enough
to
take
away
the
decided
acid
taste. It
is
not
wise
to
make
any
drink
which
is
meant
to
be
cooling,
too
sweet.
WHITE
GRAPE
JUICE
FRAPPE
Shaved
ice,
i
teaspoon
ful
of
lemon
syrup,
2
tablespoonfuls
of
white
grape
juice.
Fill
the
glass,
—
a
sherbet
or
tall
champagne
glass
—
with
finely
shaved
ice,
and
pour
over
it
the
grape
juice
and
lemon
syrup
(see
lemonade).
Serve
at
once.
TEA
FRAPPE
2
teaspoonfuls of
tea,
i
J
pints
of
boiling
water,
4
teaspoonfuls
of
sugar,
2
tablespoonfuls of
lemon
juice.
Use
a
large
teapot,
rinsing
it
out
with
boiling
water,
then
place
the
tea
in
the
pot
and
pour
a
pint
and
a
half
of
boiling
water
over.
Allow
to
stand
for
five
minutes,
and
strain
off.
Cool,
add
the
sugar
and
the
lemon
juice
and
freeze
to
a
mush.
Serve
in
sherbet
glasses
with a
mint
leaf,
if
mint
is
in
season.