eshing drink. Italians call this _granito_,
and it is a form of ice not often met with in this country.

_Pineapple Water-Ice._--This can be readily made of canned pineapple
when the fresh fruit is out of season. Peel a pineapple; grate it into a
mortar; then pound it well with six ounces of sugar; let it stand
covered for an hour; add the juice of five oranges, and a pint and a
half of syrup boiled to the little thread, or _a lisse_. (This syrup is
much used in making water-ices, punches, etc. It is sugar and water
boiled till it forms a little thread between thumb and finger.) Mix well
and freeze. If canned fruit is used, you need less sugar, and
substitute lemon for half the orange juice.

_Almond Water-Ice._--Take one pound of almond paste, a pint and a half
of water, and three quarters of a pound of sugar; grate the paste; then
stir till quite dissolved. Flavor with vanilla or raspberry; stir in the
whites of two eggs and some candied fruits cut up small. Freeze as
usual.

_Cinnamon Water-Ice._--This is a German ice, and very much liked by
those who are fond of the flavor. Pound an ounce of the finest quality
of cinnamon in the stick, put it into a pint and a half of boiling
water, and cover it well; when it is cold add a quart of syrup (the
little thread) and the well-beaten whites of two eggs, and freeze it.

_Pistachio Water-Ice._--Blanch and pound a pound of pistachio-nuts,
using the white of an egg to moisten; mix with a quart of syrup _a
lisse_. Heighten the color, if too pale, with spinach coloring, and
flavor to taste. (Pistachio-nuts have no flavor of their own,
astonishing as the fact may seem to those who have heard frequently of
pistachio flavor.) Freeze as usual.

_Apricot Water-Ice._--There is no more delicious water-ice than this if
fine-flavored apricots are used. The canned ones are excellent for the
purpose. Pulp two pounds of apricots through a sieve or jelly press;
grate or pound very fine five or six bitter almonds; mix with the pulp
the juice of the apricots (from the can), and a pint and a half of
syrup, and the beaten whites of three eggs made into a paste with three
tablespoonfuls of powdered sugar; stir all well, and freeze. This ice
ought to be the color of apricots; if too pale, add a very little
saffron coloring.

_Currant Water-Ice._--A pint of currant juice, a pint of syrup, and the
whites of three eggs made into meringue paste. Freeze as usual. Any of
these water-ices can be h