July, 1912 
REFRESHING DESSERTS AND 
COOLING DRINKS 
By MARGARET SEXTON 
N a hot Summer’s night what could 
be more refreshing than a delicious 
sherbet. It cools one off for hours—it is 
not only palatable but is beneficial as well. 
There are such a tremendous variety of 
these tempting ices one could fill columns 
with recipes for them. The following are 
a particularly choice selection of excellent 
rules for the concocting of those which are 
most likely to please and be favorites after 
once testing their virtues: 
RED RASPBERRY SHERBET 
Now is the time to make red raspberry 
sherbet. The delicate flavor of the berry 
is very delicious used in an ice. The 
foundation of most ices is lemon and often 
orange is used with good effect. When 
preparing the liquid for freezing make a 
quart of good strong lemonade. Put a 
quart of red raspberries on the fire in a 
granite pan with a cup of sugar. Allow 
them to come up toa scald. This starts the 
juice nicely. Strain the berries through a 
jelly bag. When all the juice has been 
taken from the berries, add it to the 
lemonade. Whip up very lightly the whites 
of two eggs, add this to the lemonade as 
well. The cup of sugar may not prove 
sufficient, add more if necessary and see 
that it is thoroughly dissolved before put- 
ting into the freezer. All housekeepers who 
are accustomed to freezing ice cream or 
ices know the process of freezing. An ice 
or sherbet freezes because of its compo- 
nent parts being water far more rapidly 
than ice cream. 
LEMON ICE 
Lemon ice is always a favorite and it 
surely is delicious particularly if good and 
strong and frozen hard and smooth. To 
a quart of water use four lemons and the 
juice of one orange. The sweetening is a 
matter of taste. Always in an ice it is well 
to remember, however, that freezing takes 
away from the sweetness of any frozen 
dessert. Grate the orange and lemon peel. 
Put it in a fine sieve. Pour the water 
which is to be used over the grated peel 
several times. This gives a very good 
flavor without leaving the peel in the sher- 
bet. Use the beaten whites of one or 
two eggs, according to the quantity you 
make. A very nice addition to lemon sher- 
bet is a wineglass of sherry to a quart of 
the mixture. This to be added just before 
freezing. 
GRAPE FRAPPE 
Grape Frappe is not a usual dessert. It 
is pretty to look at and those who like the 
flavor of grape will enjoy it very much. 
Grape Frappe is made of unfermented 
grape juice with the addition of a little of 
the ever present lemon. Make a pint of 
lemonade, sweeten to taste, to this add a 
pint of grape juice, the white of one egg 
well beaten, freeze, serve in sherbet glasses. 
A teaspoonful of whipped cream is a very 
nice finishing touch to each glass. Set the 
glass in a dish on which grape leaves have 
been laid. The combination of color is 
good and the grape leaves suggestion of 
the fruit used. 
PINEAPPLE 
Pineapple, that most lucious of fruits 
makes an ice unsurpassed by any other 
fruit. There is a sharpness in the juice 
that gives a little “stingo” to the sherbet 
most agreeable. Peel and carefully remove 
the eyes from the pineapple, then grate on 
a fine grater into an earthern or granite 
bowl; to a good-sized pineapple use a cup 
and a half of sugar. Allow this to stand 
on the pineapple for half an hour before 
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