those composed of equal parts of sugar and pure fruit juice. They have been less popular than ice cream because they not only become soft and spongy and melt soon on exposure to the air, but as ordi- narily made they are often lumpy, have a gritty taste, and a texture like a stiffened compound of flavored water and snow. If the fol- lowing method is pursued they can be made much like ice cream in texture, being firm, smooth and delicious. Method of Making Water Ices and Sherbets — Cook the water and sugar to a clear syrup in a double boiler, take off the scum, strain it (using fine muslin cloth for the strainer), and let it cool; then add the other materials (fruit juice, etc.) and put all into the freezer, pack in the ice and salt, and freeze it. It will take rather longer to freeze than ice cream, but slowly turn the crank until the contents become stiff; then the can should be opened, the sides scraped dowU; and all stirred till smooth; the beaten white of 1 egg, with 1 teaspoon of pulverized sugar beaten with it, should then be added, and worked in till smooth. This amount of egg and sugar will be sufficient for 4 quarts of sherbet. Then let the brine off, pack again with ice and salt, and let stand 2 or 3 hours to ripen, covered with a carpet wet in brine, keeping it wet. Then open it, beat again and again pack down. Fruit jellies, when used should be melted very carefully in water, then cooled, and frozen as just explained. If the granular kind of ices are preferred, the cooking should be omitted, the ingredients mixed and then frozen; also omit the beaten egg and sugar added last, as above directed, for finish. Some people dissolve a little gelatine and add it to water ices, as it makes them smooth. In preparing water ices remember that too much sugar prevents freezing, and too little makes them brittle. Ices are not considered very wholesome. They should not be taken at once after violent exercise, nor while very warm, and they are apt to retard digestion if taken while that is going on. Granites and Frappes (pronounced frap-pay) are formed by mix- ing the ingredients without cooking, and only about half freezing them, so that they are like wet snow. The ingredients used are fruit juice, sugar and water, the same as for M-ater ices and sherbets. ORANGE ICE — Take 12 fine juicy oranges, squeeze out the juice and i)our a little boiling water on the pulp to extract the juice from that; add the juice of 2 lemons, the grated rind of 2 oranges, 1^ lbs. of sugar, and 1 quart of water✪ Orange Ice; strain and freeze. When about half frozen add the beaten whites of 2 eggs. • Lemon Ice can be made the same way, but may need more sugar. ICE CKEAM, WATEE ICES AND SHEEBETS 445 PINEAPPLE ICE. — Mix 1 can of chopped pineapple, 2 cups sugar, and 2 cups of water✪ Pineapple Ice; then freeze. Or 2 cups fresh fruit can be used instead of the canned. A little lemon or orange juice or both are sometimes added to improve the flavor. A little gelatine dissolved and strained is also added sometimes.

AI-modernized reading of the original text

those composed of equal parts of sugar and pure fruit juice. They have been less popular than ice cream because they not only become soft and spongy and melt soon on exposure to the air, but as ordinarily made they are often lumpy, have a gritty taste, and a texture like a stiffened compound of flavored water and snow. If the following method is pursued they can be made much like ice cream in texture, being firm, smooth and delicious. Method of Making Water Ices and Sherbets — Cook the water and sugar to a clear syrup in a double boiler, take off the scum, strain it (using fine muslin cloth for the strainer), and let it cool; then add the other materials (fruit juice, etc.) and put all into the freezer, pack in the ice and salt, and freeze it. It will take rather longer to freeze than ice cream, but slowly turn the crank until the contents become stiff; then the can should be opened, the sides scraped dowU; and all stirred till smooth; the beaten white of 1 egg, with 1 teaspoon of pulverized sugar beaten with it, should then be added, and worked in till smooth. This amount of egg and sugar will be sufficient for 4 quarts of sherbet. Then let the brine off, pack again with ice and salt, and let stand 2 or 3 hours to ripen, covered with a carpet wet in brine, keeping it wet. Then open it, beat again and again pack down. Fruit jellies, when used should be melted very carefully in water, then cooled, and frozen as just explained. If the granular kind of ices are preferred, the cooking should be omitted, the ingredients mixed and then frozen; also omit the beaten egg and sugar added last, as above directed, for finish. Some people dissolve a little gelatine and add it to water ices, as it makes them smooth. In preparing water ices remember that too much sugar prevents freezing, and too little makes them brittle. Ices are not considered very wholesome. They should not be taken at once after violent exercise, nor while very warm, and they are apt to retard digestion if taken while that is going on. Granites and Frappes (pronounced frap-pay) are formed by mixing the ingredients without cooking, and only about half freezing them, so that they are like wet snow. The ingredients used are fruit juice, sugar and water, the same as for Water ices and sherbets. ORANGE ICE — Take 12 fine juicy oranges, squeeze out the juice and pour a little boiling water on the pulp to extract the juice from that; add the juice of 2 lemons, the grated rind of 2 oranges, 1^ lbs. of sugar, and 1 quart of water; strain and freeze. When about half frozen add the beaten whites of 2 eggs. • Lemon Ice can be made the same way, but may need more sugar. PINEAPPLE ICE. — Mix 1 can of chopped pineapple, 2 cups sugar, and 2 cups of water; then freeze. Or 2 cups fresh fruit can be used instead of the canned. A little lemon or orange juice or both are sometimes added to improve the flavor. A little gelatine dissolved and strained is also added sometimes.

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