MISCELLANEOUS. SW 



Water-ices are made out of fruit juice, syrup or jelly, 

 the former giving the most satisfactory results. The 

 •water and sugar aie to be measured, boiled and sidmmed 

 before adf^ing the juice of the fruit, for boiling dissipates 

 much of that ethereal flavor which cannot be restored. 

 Water-ices of all kinds require more time for freezing than 

 creams, and the process must be carried on more slowly. 

 They are molded and packed in the same manner. 



Apple Sherbet.— To two quarts of sweet new cider add 

 the juice of two lemons and a cup of sugar. Freeze with- 

 out heating. 



Citron Ice. — Stir one quarter of a pound of thinly- 

 sliced citron, cut into dice, into a quart of rich lemonade, 

 and freeze. 



Cherry Water-Ice.— Mash two quarts of common cher- 

 ries, and break some of the pits, which must be chopped and 

 added to the pulp; twenty will be enough to give sufficient 

 flavor. Let them macerate an hour or two, then press 

 through a jelly-bag. Boil a pint and a half of sugar and 

 the same quantity of water, and when the syrup cools add 

 the cherry juice and freeze. 



Currant Ice. — Boil a quart of water and a pound 

 of sugar to a syrup. Bkini, and stir in two oupfuls of cur- 

 rant jelly or a pint of fresh currant juice, and two more cups 

 of sugar heated together till the sugar has dissolved. 

 Freeze a quarter of an hour, then stir in the unbeaten 

 whites of four eggs. 



Orange "Water-Ice- Soak a tablespoouful of gelatine 

 in half a cupful of cold water twenty minutes, then pour 

 over it a cupful of boiling water and stir till dissolved. 

 Mix with it half a cupful of powdered sugar, the strained 

 juice of six oranges, and enough water to make a quart of 

 liquid; strain through a jelly-bag and freeze. 



Liemon Ice. — Dissolve one tablespoouful of gelatine 



