Syrup
(For Water Ices, etc.)
3 lbs. loaf sugar
1 quart water
1 dessert-spoon white of egg
Mix the egg with the water. Add the sugar. Let it melt. Boil and skim until perfectly clear. Set aside to cool.
*Cherry Water Ice
1 pint cherry juice
¹⁄₂ pint water
1 pint syrup (see above)
1 tea-spoon lemon juice
Prepare the juice by pounding the cherries and putting them through a sieve, adding the water gradually whilst doing this so that all the juice may be carried through. Add the syrup and lemon juice.
Frozen Macedoine of Fruit with Champagne
Carefully prepare some fruit as for fruit salad (see [p. 33]), sweetening it well with sugar. Pour over the fruit a bottle of champagne. Leave for four hours. Pack in ice for two hours. Serve in glasses.