Miss Parloa's kitchen companion

Boil the sugar and water together for twenty minutes ; then add the lemon juice and the juice of two quarts of the raspberries. Set the liquid away to cool, and meanwhile pack a freezer the same as when ice-cream is to be made. Pour the cooled mixture into the freezer, and after putting on the cover, throw a blanket or a piece of carpet over the freezer, and set away in a cool place. After an hour has passed, scrape the frozen mixture from the sides of the can ; but do not beat it, as the design is to have a mass soft in some places and full of icy particles in others. About an hour and a half will be required for freezing the dish. At serving-time stir in the third quart of berries, and send the granite to the table in sorbet glasses. Orange Granite. Put a quart of sugar and a quart of boiling water into a stew-pan, and set where they will boil rapidly for twenty minutes. Pare twelve large oranges, and free them of every particle of white skin ; then separate them into sections, and remove the seeds. Put the fruit into the boiling syrup, and allow it to remain over the fire for five minutes ; then remove the stew-pan, and after cooling the contents, drain the syrup into the tin can of the ice-cream freezer. Pack the can in the tub, using powdered ice and two quarts of salt. Set away for three hours ; but during that period open the can three times for the purpose of scraping the frozen syrup from the sides. Be careful not to stir any more than is necessary, for the mixture should freeze coarse and icy. At the end of three hours add the oranges, and serve in glasses. Coffee Granite. Put half a cupful of fine-ground coffee into a biggin, and pour upon it — a little at a time — a cupful and a half of boiling water. When this has passed through the filter, pour it back and filter it again. After the second time, set the coffee away to cool. Put a pint of sugar and a pint of boiling water into a small stew-pan, and boil the mixture rapidly for twenty-five minutes. Add the coffee to it, and set the liquid away to cool. When it has become cold, add three pints of cream, and pour into the can of an ice-cream freezer. Pack with fine ice and five pints of salt. When the dish has stood for half an hour, open the can and scrape the frozen mixture from the sides, mixing it with the soft part. Continue to do this at intervals of a quarter of an hour until the mixture becomes thick and icy. About an hour and a half will be needed for the freezing. Remember that no beating is required, as the dish should not be smooth or creamy. Serve in sorbet glasses in the middle of a luncheon or dinner. Frozen Raspberries. Use two quarts of raspberries, one pint of sugar, the juice of one lemon, and one pint of water. Mash the raspberries and sugar together, and let them stand for two hours. At the end of that time add the water and lemon juice. Freeze the same as ice-cream. Blackberries are very good when frozen in this manner. The juice of three lemons should be added. Strawberries may be frozen in the same way as raspberries. Frozen Peaches. For eight persons use one pint of sugar, one of boiling water, and two quarts of ripe peaches, pared and sliced.