Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

add well, cool and color a delicate green; than the ices, and it is preferable to use a Ughter ^eeze and serve with a spray of mint in each glass, iyrup; that is, more water or less sugar. 762.— LEMON AND GINGER SHERBET. About two ounces less of sugar for each quart pj^^^, jhe Lemon Ice with extract of ginger; of water, and one white of egg beaten Ught. f^^^^ ^ ^„^^ ^^ ^^^ ^^^^ thin slices of makes a perfect Sherbet from aU the Fruit Ices ggndied ginger in each glass, given in former chapter. GRANITOS are Sherbets frozen without much 763-— TEA AND LEMON SHERBET, stirring. This process makes them more granular Prepare the Lemon Ice No. 734 and add four and icy. They are better if made without the ounces of good tea infused in one quart of boiling use of syrup. The sugar is dissolved in the cold water. Strain, cool, add tour beaten egg whites water and mixed with fruit and juices, packed in and freeze as usuaL 764.— ROSE SHERBET. Prepare the Maraschino Ice No. 745, or the Apple Sherbet No. 759; color pink and flavor with extract of rose, or rose cordial, and freeze as usual. 765.— ORIENTAL SHERBET. Prepare a light Raspberry Ice, flavor with vanilla, and also with a few drops of rose extract. Freeze as usual. Before serving, mix with a macedoine of fruit, consisting of sultanas, currants, candied orange peel and pineapple cut very fine and soaked in maraschino syrup. Or, put the sherbet in the glasses and sprinkle the fruit on top before serving. 766.— VANILLA SHERBET. Use either the Lemon Sherbet without the grated rind of the lemons, or use the Apple Sherbet No. 759. Color pink and flavor vanilla. 767.— ORANGE FLOWER SHERBET. Take the Orange Ice or Sherbet withoi^t infusing any of the grated rind. Freeze smooth, and flavor after it is frozen with the extract of orange flower. 768.— CHOCOLATE SHERBET. 4 lbs. sugar, i^ lbs. chocolate or cocoa powder, 5 quarts water, 1 oz. gelatin or 6 whites of eggs, vanilla flavor. Soak the gelatin in cold water. Make the chocolate and sugar into a syrup with the water; add the gelatin while the syrup is hot, stir till dissolved; cool and freeze as usual. 769.— CHOCOLATE SHERBET. GRANITO A LA PORTO RICO. Prepare the Chocolate Sherbet without the eggs or gelatin. Freeze without much stirring to a coarse mush. Fill the glasses half with the granito, and place on top a spoonful of sweetened whipped cream. Other varieties of Chocolate Sherbets are made by adding chopped nutmeats or crushed macaroons. Some chocolate ices are served with a spoonful of Vanilla Ice Cream on top. The confectioners' supply stores sell a variety of forms in which cups and saucers, glasses and bowls may be frozen from clear or colored water. These cups and glasses may be prepared beforehand and kept in the ice cave. They melt very slow and last longer than the ices. A still more elaborate way of serving is to set the frozen cups into a nest of spun sugar before serving. 770.— FRAPPfeS. The Frapp^s are similar to the Granitos. There is no standard how much they should be frozen, and Granitos are often served as Frapp^s. The opinions of the best caterers differ on this subject. The word frappe means cold, and if a drink is served iced, this is termed "en frappe." Generally the Frappes are served at dances, receptions, etc., and should be in such a liquid condition so they can be sipped. The Frappes are not made as rich as the sherbets or ices, but more like a plain lemonade, about half as sweet as the water ices. Many Frappes are liked best with a slice of orange or pineapple floating in it, or a few ripe strawberries. Of course caterers make the Frappes as rich as their patrons desire to have them.