½ cup wine
¼ cup lemon juice
1 pint cream
Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.
Café Frappé
White 1 egg
½ cup cold water
½ cup ground coffee
4 cups boiling water
1 cup sugar