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Chapter
V.
FRAPPES
Making
Frappes
FRAPPES
are
semi-frozen
beverages,
served
in
glasses
or
"ice
cups,"
and
are
considered
delicious
drinks
in
the
hot
season.
They
are
mainly
composed
of
fruit
juices,
with
an
addition
of
sugar
or
syrup.
They
are
also
made
of
different
kinds
of
punch,
such
as
champagne,
coffee,
etc.
In
point
of
color
they
should correspond
with
the
nature
of
fruit
used.
The
freezing
process
should
consist
of
the
preparation
being
placed
in
a
freezer
or
packer
imbedded
in
broken
salted
ice,
the
vessel
is
twisted
to
the
right
and
left
alternately
with
the
hand.
As
the
composition
becomes
frozen
up
the
sides
of
the
can
remove
it
with
a
palette
knife
by
scraping
it
down
into
the
composition
and
mix
it
with
a
spatula,
remem-
bering
that
frappe'
must
be
only
half
frozen,
resembling
snow,
and
just
sufficiently
liquid
to
admit
of
its
being
poured
into
glasses.
Blackberry
Juice
of
1
lemon;
blackberry
syrup,
J^
oz.;
raspberry
syrup,
Yi
oz.
Fill
a
14-oz.
glass
two-thirds
full
of
shaved
ice.
Shake
well;
do
not
strain;
ornament;
with
fruit
and
use
real
straws.
Chocolate
Dissolve
1
lb.
of
chocolate
(powdered)
with
4
qt.
of
water,
adding
2
lb.
of
sugar,
seeing
that
the
chocolate
is
66