167 / 184
ICE
CREAMS,
SORBETS,
SHERBETS
167
TEA
SHERBET
2
cupfuls
of
tea,
I
cupful
of
sugar,
I
lemon,
I
orange,
i
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
i
quart of
tart
red
applesi,
l£
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
i
cupful
of
sugar,
3
lemons,
Water.
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,
I
cupful
of
sugar,
i
tablespoonful
of
lemon
juice.
Boil
the
water
;
add
the
sugar
and
when
cold
add
the
lemon