APPLE ICE
1 pound of tart apples
1 cupful of sugar
1 pint of water
Juice of one lemon or lime
Quarter and core the apples, but do not pare them. Slice them, add the
water, cover and stew until tender, about five minutes. Press through a
sieve, add the sugar and lemon juice. When cold, freeze as directed. Serve
in lemonade glasses at dinner with roasted duck, goose or pork.
This will serve six persons.
APRICOT ICE
1 quart can of apricots
1/2 cupful of sugar
1 pint of water
Juice of one lemon
Press the apricots through a sieve, add all the other ingredients, and
serve. This is nice served in lemonade glasses for afternoon tea. Pass
sweet wafers.
This will serve eight persons.
CHERRY ICE
2 full quarts of sour cherries
1 pound of sugar
1 quart of water
Stew the cherries in the water for ten minutes and press through a sieve,
add the sugar, and, if you have it, two drops of Angostura Bitters; when
cold, freeze it as directed on page 63.
This will serve ten persons.
CURRANT WATER ICE
1 pint of currant juice
1 pound of sugar
1 pint of boiling water
Add the sugar to the water, and stir over the fire until it is dissolved.
Boil five minutes, take from the fire; when cool, add the currant juice.
When cold, freeze as directed on page 63.
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