r and add by degrees during the freezing
process 1/2 bottle champagne; finish the same as Champagne Sorbet.
Sorbets of oranges, strawberries, peaches, cherries and apricot
syrup are made in a similar manner.

297. +Strawberry Sherbet.+-- Press 1 quart ripe strawberries through
a sieve, add 3/4 pound sugar dissolved in 3 pints cold water, add the
juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and
let stand for 2 hours; then strain through a fine sieve and set on
ice for 1 or 2 hours; serve ice cold in small glasses.

298. +Orange Granite.+-- Mix 1 pint orange juice with 3 pints sugar
syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let
it stand a few minutes then strain through a sieve; pour the mixture
into a freezer, cover and turn for 5 minutes; then take off the
cover, cut the frozen part loose from the sides of freezer, turn for
a few minutes longer and serve. Granite must not be frozen hard; it
should have little lumps all through it. Granites of strawberries,
pineapples, raspberries, currants, peaches, apricots or cherries are
made in a similar way. In granite of currants omit the lemon juice.

299. +Spongada aux peches.+-- Pare and cut into pieces some ripe
peaches, press them through a sieve and take for 1 pint peach pulp 1
pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1-1/2
gills white of egg not beaten and 10 bitter almonds pounded to a
paste with a little water; mix all well together and strain twice
through a sieve; pour this into a freezer, cover and turn for 5
minutes; take off the cover, cut the frozen part loose from the
sides of freezer, cover and turn again; repeat the operation of
cutting from the sides every 5 minutes; as soon as the mixture
begins to thicken remove the paddle of freezer, work the mixture up
and down with a large spoon and press it towards the sides and
bottom of freezer; as soon as the contents of freezer have increased
to double their size add 2 tablespoonfuls maraschino and serve in
glasses.

300. +Spongada au chocolat.+-- 1 pint sweet cream, 1/2 pound finely
grated chocolate, 1/2 pound sugar, 2 teaspoonfuls vanilla extract, 1-1/2
gills white of egg and 1 large cup water; boil the chocolate in the
water for 5 minutes; when cold mix all the ingredients together and
finish the same as in preceding recipe.

301. +Spongada au Cafe.+-- 1 pint cold sweet cream, 1/2 pint very
strong coffee, 1/2 pint whites of eggs (not whipped) and 1