Add the water, bring to a boil, boil five minutes,
and, when cold, add three drops of green coloring and the juice of the
lemons; strain and freeze, turning slowly all the while.
Serve at dinner with mutton or lamb.
This will serve six persons; in small stem glasses, eight persons.
TOMATO SORBET OR SHERBET
1 quart can or 12 fresh tomatoes
1 slice of onion
1 blade of mace
1 saltspoonful of celery seed
1 pint of water
1 teaspoonful of salt
1 teaspoonful of paprika
1 tablespoonful of gelatin
Juice of one lemon
A dash of cayenne
Add all the ingredients to the tomatoes, stir over the fire until the
mixture reaches the boiling point, boil five minutes, and strain through a
fine sieve. When this is cold, freeze according to the rule for sherbets,
turning slowly all the time.
Serve in punch glasses at dinner as an accompaniment to roasted beef, or
venison, or saddle of mutton.
If fresh tomatoes are used, simply cut them into halves and cook them
without peeling.
This will fill nine or ten punch glasses.
FROZEN FRUITS
Frozen fruits are mixed and frozen the same as water ices, that is, they
are only stirred occasionally while freezing, but the fruit must be mashed
or it will form little balls of ice through a partly frozen mixture. The
only difference between a water ice and a frozen fruit is that the mixture
is not strained, and more fruit and less water is used.
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