Take the juice and fine pulp of one dozen oranges, the juice and pulp of one-half dozen lemons, and a little of the grated rind to color, but not enough to make it taste; add enough water to make one- half gallon all together, and three and one-half pints of sugar✪ ORANGE ICE (it must be very sweet, as the sugar freezes out). Put all into a gallon freezer, and freeze until quite hard. Mrs. Geo. Hunter. APRICOT WATER ICE. Take one pound of ripe apricots mashed into a quart of water; add the juice of two lemons✪ APRICOT WATER ICE and sirup or powdered sugar to taste ; strain through a sieve, and freeze. The freezing alters the character of some fruits; there- fore it is necessary to taste the mixture as the freezing pro- gresses, and add more lemon juice or sirup as the taste may dictate. F. H. Traxel. CHAMPAGNE ICE. Squeeze the juice of six lemons into a large basin, rasp the rinds into the same, add a bottle of Champagne and sirup or sugar to taste, whip the whites of four eggs✪ CHAMPAGNE ICE and add to the whole; strain through a sieve, and freeze. Any kind of wine can be served in this way. F. H. Traxel. CHAMPAGNE ICE. Take the juice and fine pulp of one dozen lemons, four pints of white sugar, and water enough to make one-half gallon ; freeze until like snow ; add one pint of Champagne, and freeze hard. Mrs. George Hunter. SHERBET. To six quarts of water add the juice of four lemons and four oranges, one can of pine-apple chopped fine, the whites of six eggs, and three pints of sugar✪ SHERBET. Beat the eggs to a stiff froth, then add part of the sugar, and beat well before mixing with the other. Mrs. Dr. Holtox. The New Kentucky Home Cook Book. 305 SHERBET. Take six fresh lemons, and squeeze out the juice; put the peelings on the fire in two quarts of water, and boil well ; strain the water in which they were boiled, add the lemon juice to it, and make lemonade very sour and then very sweet; to this add brandy and rum, about half a pint mixed — less rum than brandy ; then freeze. Any kind of water ice can be made in this way. Orange juice, currant juice, pine-apple, or strawberry, can be made delicious. Mrs. Julia Chenoweth. ROMAN PUNCH. To make two gallons, take four and one-half quarts of water, three and one-half pounds of sugar; add three pints of good rum, after which rub eight lemons in loaf sugar✪ Roman Punch, using the colored part also; squeeze all in, then strain. Freeze. It will take about one hour and a half to freeze quite firm. Mrs. G. S. Wall. 20 BEVERAGES. COFFEE. The kinds of coffee used in this portion of the country are Mocha, African Java, Government Java, Maracaybo, Santos, La Guayra, Mexican, and Rio. Each of these is di- vided into classes as follows: Fancy, choice, prime, fair, good, and common. Mocha is raised in Turkey, and is the finest coffee grown. It is a small, bright bean, of very rich flavor, and makes better tasting coffee when mixed half and half with Govern- ment Java than when made by itself. African Java is raised in Liberia. It is a very large bean, extremely rich when in the cup, and the only objec- tion to it would be that it is very hard to roast properly, as the bean is so large.

AI-modernized reading of the original text

Take the juice and fine pulp of one dozen oranges, the juice and pulp of one-half dozen lemons, and a little of the grated rind to color, but not enough to make it taste; add enough water to make one- half gallon all together, and three and one-half pints of sugar (it must be very sweet, as the sugar freezes out). Put all into a gallon freezer, and freeze until quite hard. Mrs. Geo. Hunter. APRICOT WATER ICE. Take one pound of ripe apricots mashed into a quart of water; add the juice of two lemons and sirup or powdered sugar to taste ; strain through a sieve, and freeze. The freezing alters the character of some fruits; therefore it is necessary to taste the mixture as the freezing progresses, and add more lemon juice or sirup as the taste may dictate. F. H. Traxel. CHAMPAGNE ICE. Squeeze the juice of six lemons into a large basin, rasp the rinds into the same, add a bottle of Champagne and sirup or sugar to taste, whip the whites of four eggs and add to the whole; strain through a sieve, and freeze. Any kind of wine can be served in this way. F. H. Traxel. CHAMPAGNE ICE. Take the juice and fine pulp of one dozen lemons, four pints of white sugar, and water enough to make one-half gallon ; freeze until like snow ; add one pint of Champagne, and freeze hard. Mrs. George Hunter. SHERBET. To six quarts of water add the juice of four lemons and four oranges, one can of pine-apple chopped fine, the whites of six eggs, and three pints of sugar. Beat the eggs to a stiff froth, then add part of the sugar, and beat well before mixing with the other. Mrs. Dr. Holton. The New Kentucky Home Cook Book. SHERBET. Take six fresh lemons, and squeeze out the juice; put the peelings on the fire in two quarts of water, and boil well ; strain the water in which they were boiled, add the lemon juice to it, and make lemonade very sour and then very sweet; to this add brandy and rum, about half a pint mixed — less rum than brandy ; then freeze. Any kind of water ice can be made in this way. Orange juice, currant juice, pine-apple, or strawberry, can be made delicious. Mrs. Julia Chenoweth. ROMAN PUNCH. To make two gallons, take four and one-half quarts of water, three and one-half pounds of sugar; add three pints of good rum, after which rub eight lemons in loaf sugar, using the colored part also; squeeze all in, then strain. Freeze. It will take about one hour and a half to freeze quite firm. Mrs. G. S. Wall. BEVERAGES. COFFEE. The kinds of coffee used in this portion of the country are Mocha, African Java, Government Java, Maracaybo, Santos, La Guayra, Mexican, and Rio. Each of these is divided into classes as follows: Fancy, choice, prime, fair, good, and common. Mocha is raised in Turkey, and is the finest coffee grown. It is a small, bright bean, of very rich flavor, and makes better tasting coffee when mixed half and half with Government Java than when made by itself. African Java is raised in Liberia. It is a very large bean, extremely rich when in the cup, and the only objection to it would be that it is very hard to roast properly, as the bean is so large.

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