169 / 184
ICE
CREAMS,
SORBETS,
SHERBETS
169.
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
i
pint
of
water,
i
pound
of
sugar,
i
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
I
quart
of
strawberries,
I
tablespoon
ful
of
strawberry
extract,
I
tablespoonful
of
lemon
juice,
i
pound
of
sugar,
ij
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
I
quart
of
raspberries,
i
tablespoonful
of
raspberry
extract,
I
pound
of
sugar,
i cupful
of
currants,
i
pint
of
water.