Boston Cooking-School cook book

strain, and freeze.* Maraschino Ice. Freeze to a mush, flavor with maraschino sirup, and finish freezing.* Pomegecanate Ice. Use blood oranges. * General Directions for Freezing, p. 576. GRAPE FRAPPE 4 cups water 2 cups grape juice 2 cups sugar 28 cup orange juice 4 cup lemon juice Boil sugar and water 5 minutes. Add fruit juices, cool, and freeze.* GINGER SHERBET 4 cups water 14 pound Canton ginger 1 cup sugar 1% cup orange juice 4 cup lemon juice Cut ginger in small pieces, add water and sugar, boil 5 minutes; add fruit juice, cool, strain, and freeze.* FRUIT JUICE SHERBET 4 cups water 1% cups grapefruit juice 2 cups sugar 1% cup lemon juice 114 cups orange juice Boil sugar and water 5 minutes, add fruit juices, cool, and freeze.* CITRUS SHERBET 2 cups water 1 tablespoon granulated gelatine, soaked in 1 cup sugar 3 tablespoons cold water Few gratings orange rind 11% cups orange juice 4 egg yolks 1% cups grapefruit juice 1 tablespoon lemon juice Put water, sugar, and grated rind in sauce pan, bring to boiling point, add egg yolks slightly beaten, and boil 1 minute. Remove from heat and add soaked gelatine. Strain, cool, add fruit juices, and freeze.* PINEAPPLE FRAPPE 2 cups water 2 cups ice water 1 cup sugar 2 cups crushed or shredded pineapple Juice 3 lemons ; Boil water and sugar 5 minutes. Add pineapple and lemon juice; cool, strain, add ice water, and freeze * to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required. * General Directions for Freezing, p. 576. bi eee eel, RASPBERRY OR STRAWBERRY ICE I 1 quart berries 1 cup water 1 cup sugar Lemon juice Sprinkle berries with sugar, cover, and let stand 2 hours. Mash, squeeze through cheesecloth, add water and lemon juice to taste, then freeze.* Raspberry ice prepared in this way retains the natural color of the fruit, RASPBERRY OR STRAWBERRY ICE II 2 cups juice, fresh or canned 1 cup sugar 2 cups water 1 tablespoon lemon juice Boil sugar and water 5 minutes. Add fruit juices. Add more sugar or lemon juiceif needed. Freeze.* Pack in salt and ice and let stand 1 hour. RASPBERRY AND CURRANT ICE 4 cups water 24 cup raspberry juice 114 cups sugar 1% cups currant juice Boil sugar and water 5 minutes. Add fruit juices, cool, and freeze.* FROZEN APRICOTS OR PEACHES 1 can apricots or peaches 11% cups sugar Water Drain apricots or peaches and cut in small pieces. To the sirup add enough water to make 4 cups and cook with sugar 5 minutes; strain, add apricots, cool, and freeze.* To make a richer dessert, add 1 cup whipped cream, and continue freezing. APRICOT CREAM SHERBET 1 can apricots - Y% cup water or wine 1 cup sugar 4 cup lemon juice 1 pint cream, whipped Drain apricots and add to sirup the pulp rubbed through a sieve. Add sugar, milk, and lemon juice. Freeze* to mush, then fold in cream. Let stand in freezer 114 hours, and serve in glasses. * General Directions for Freezing, p. 576. PEACH AND ORANGE SHERBET 1 can peaches 2 cups orange juice 1 cup sugar 2 tablespoons lemon juice Press peaches through a sieve, add sugar and fruit juices. Freeze * to a mush, using equal parts ice and salt. MILK SHERBET 1 quart milk Juice 3 lemons or 2 oranges Few grains salt and 2 lemons 11% cups sugar Mix juice and sugar. Add gradually to milk. (Curdled look will disappear in freezing.) Freeze.* . LEMON CREAM SHERBET 1% cups sugar 3 cups milk 34 cup lemon juice V4 pint cream Few grains salt Mix sugar, lemon juice, and salt, and add gradually to milk and €icam,. Freeze.” ORANGE CREAM SHERBET I 114 cups sugar 2 cups milk 1% cups orange juice V4 pint cream Few grains salt Mix sugar, orange juice, and salt and add gradually to milk and cream. ~ Freeze.*