RASPBERRY WATER ICE
1 quart of red raspberries
1 pound of sugar
1 quart of water
Juice of two lemons
Add the sugar and the lemon juice to the raspberries, stir and stand aside
one hour. Press through a sieve, add the water, and freeze as directed on
page 63.
This will serve eight persons.
ROMAN PUNCH
Make one quart of lemon water ice. When ready to serve, fill it into small
punch glasses, make a little well in the centre and fill the space with
good Jamaica rum.
This will serve eight persons.
SOUR SOP SHERBET OR ICE
Squeeze the juice from one large sour sop, strain, and add four
tablespoonfuls of sugar, boiled a moment with four tablespoonfuls of water.
Freeze as directed on page 63.
A quart of sour sop when frozen will serve six persons.
CRANBERRY SHERBET
1 pint of cranberries
1/2 pound of sugar
1/2 pint of water
Add the water to the cranberries, cover, bring to a boil; press through a
colander, return them to the fire, add the sugar, and stir until the sugar
dissolves. Take from the fire, and, when cold, freeze, stirring slowly all
the while.
Serve with the meat course at dinner.
This will serve eight persons.
CUCUMBER SORBET
2 large cucumbers
2 tart apples
1 pint of water
1 teaspoonful of sugar
1/2 teaspoonful of salt
1 tablespoonful of gelatin
1 saltspoonful of black pepper
Juice of one lemon
Peel the cucumbers, cut them into halves and remove the seeds.
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