boiling water. Boil five minutes, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with
vanilla.
Pineapple Frappé
2 cups water 2 cups ice-water 1 cup sugar 1 can grated pineapple or Juice 3 lemons 1 pineapple shredded
Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.
Pineapple Sorbet
2 cups water | 114 cups orange juice 2 cups sugar . 1g cup lemon juice 1 can grated pineapple or 1 quart Appollinaris 1 pineapple shredded
Prepare and freeze same as Pineapple Frappé.
Sicilian Sorbet
1 can peaches 2 cups orange juice 1 cup sugar 2 tablespoons lemon juice Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.
Italian Sorbet
4 cups water 11g cups grape fruit juice 2 cups sugar pl 1 cup lemon juice 114 cups orange juice 14 cup wine Prepare and freeze same as Pineapple Frappé.
Apricot Sorbet
1 can apricots 1g cup wine 1 cup sugar 14 cup lemon juice 1 pint cream
Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.
