Vegetarian Cook Book

Add enough of the water to the malted nuts to make a smooth paste, dilute the maltose with a small portion of water, mix all together, and freeze. Add the beaten whites when nearly frozen. This recipe is given for the benefit of those who find it inconvenient to use cane sugar. For others it will be improved by the addition of some sirup. WATERMELON ICE Watermelon juice, 1 quart. Sugar, 1 cup. Cut the watermelon in such a manner that the edges of the halves are escalloped. Remove the pulp, fill the shells with cracked ice, and set aside to cool. Crush the pulp so that the juice will separate from it. Strain off such juice as separates from the pulp. Place the remainder of the pulp in a strong cloth, and squeeze it until as much juice as possible has been removed. Add the sugar to the juice, and freeze. When ready to serve, remove the cracked ice from one of the shells, and fill with the frozen preparation. If a surprise is desired, invert the second half over the first. These can be securely fastened together by toothpicks. OEANGE ICE Orange juice, 2 cups. Sirup, 2 cups. Lemon juice, y^ cup. Freeze as for other ice, and serve in the half shells which have been preserved when removing the juice. Another nice method is to remove a round plug from the stem end large enough to allow a teaspoon to be inserted; with the spoon remove the pulp and juice, strain and freeze the juice, and fill the shells with it. Return the plug, and serve with other fruit as a surprise. Bananas, muskmelons, or other fruit can be filled in the same manner. The shells should be chilled before filling, and should be left in a cool place until time to serve. GRAPEFRUIT ICE Grapefruit juice, 1 cup. Sirup, 2 cups. Divide the grapefruit; remove the center portion and seeds ; squeeze out the juice, and strain ; add the sirup, and freeze. GRAPE ICE Much depends upon the strength and flavor of the juice used. If it is very rich, it may be thinned down with sirup or water ; if not too strong, it may be frozen as it is. PINEAPPLE ICE Pineapple pulp and juice, ^ can. Lemons, 4. Sirup, 1 quart. If sliced pineapple is used, it should be minced very fine. The juice alone is more desirable. Mix all the ingredients, and freeze in the usual manner. APRICOT ICE Lemon ice mixture, 2 quarts. Apricots, stewed, 1 pint. Press the apricots through a colander, add to the other mixture, and proceed in the usual manner. GREEN GAGE ICE Lemon ice mixture, 2 quarts. Green gages, 1 quart. Proceed as for apricot ice. Add a small amount of spinach coloring. APPLE SNOW Apple sauce, strained, 2 cups. Sugar, % cup. "Water, 1 pint. Lemon juice, 2 tablespoons. Mix the sugar and water, bring to a boil, and add this sirup and the lemon juice to the apples; cool and freeze in the usual manner. More or less sugar may be required for various apples. MAPLE ICE Maple sirup, 2 cups. Water, 3 cups. Mix and freeze in the usual manner. Add two beaten egg whites if it is desired to make maple sherbet. PEANUT ICE Peanut butter, 2 tablespoons. Hot water, 1 quart. Salt. Sirup, 3 cups.