grated rind of two lemons and the
juice of six. For a water ice stir it now and then in the freezer and
freeze slowly until like wet snow. For a sherbet freeze quickly until
light and stiff. For a sorbet, add a meringue made of the beaten white
of egg and sugar to the partially frozen ice.

ORANGE SHERBET.--Add the juice of six oranges and grated rind of three
and the juice of one lemon to the above sugar and water syrup and
freeze.

PINEAPPLE SHERBET.--Add one pint of grated pineapple and juice of one
lemon to above syrup and freeze rapidly.

MINT SHERBET.--Pound the leaves of two dozen stalks of mint to a pulp,
add to the syrup as above with the juice of two lemons and freeze or
use mint extract.

GRAPE SHERBET.--Add the juice of one lemon and a pint of grape juice to
the above syrup and freeze.

BERRY SHERBET.--Add one pint of the berry juice and juice of two lemons
to above syrup and freeze.

CRANBERRY SHERBET.--One pint of strained and sweetened cooked cranberry
juice and the juice of two lemons added to above syrup and freeze
stiff. Fruit jellies may be melted and strained and used as substitutes
for the fresh fruit juice.

FROZEN STRAWBERRIES.--Mash one quart of berries, add one and one half
cups sugar and the juice of one lemon. Let it stand one hour, then add
one pint of water and freeze like ice cream. Serve in punch glasses
with whipped cream. Peaches and apricots are also nice frozen likewise
as are cooked cranberries pressed through a colander.

FRAPPE.--This is strictly speaking of drink partially frozen until like
wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly
frozen lemonade. A punch is merely a cold fruit drink with a block of
ice floating in it. It is usually made of a combination of fruit juices
sweetened and wines and liquors are frequently added to it.

PARFAIT AND MOUSSE.--This is frozen whipped cream, sweetened and
flavored to suit the taste. It is packed in a mould and buried in
crushed ice and salt for several hours. The cream should be frozen one
and one half inches deep. The center remains soft. The opening of the
mould should be bound with a strip of muslin dipped in melted suet or
butter. Quick parfait is made by adding whipped cream to ice cream. At
serving time beat in the whipped cream. Coffee ice cream with whipped
cream is much liked, as are chocolate and caramel ice cream served this
way. Macaroon mousse is made by adding crushed and rolled macaroons to