Egg-Nogg Frappé.
Beat two eggs until light and creamy, add two tablespoonfuls fine sugar, beat again, then add half a jigger St. Croix rum and half a jigger brandy, one pint cream or rich milk; mix well and freeze.
Grape Sherbet.
Place two pounds of washed Concord grapes in a bowl and mash them thoroughly, squeeze out all the juice through a cheesecloth or a fine sieve; add an equal amount of cold water, the juice of two lemons, use sugar enough to sweeten, and freeze.
Tea Punch Frappé.
Prepare one quart of tea, sweeten to taste, strain, and when cold add the juice of one lemon, one jigger of Jamaica rum, and one jigger of brandy; mix and freeze until mushy.
Lemon Sherbet.
Use two quarts boiling water, eight lemons, the white of an egg, one quart sugar. Spread part of the sugar on a board, and after wiping the lemons with a damp cloth roll them in the sugar to extract the oil; then cut in halves, remove the seeds and squeeze out the juice. Boil all the sugar and water until clear. Remove the scum as it rises. Add the lemon-juice to the syrup, strain it and pour gradually on to the beaten white of an egg; mix and freeze.
Lemon Ginger Sherbet.
Use one quart boiling water, one pint sugar, four lemons and four ounces of candied ginger cut in fine pieces. Shave off the peel from two lemons in thin parings; be careful not to get any of the lighter colored rind below the cells. Put the parings into a bowl, add the boiling water, and let it stand ten minutes, closely covered. Cut the lemons in halves, squeeze out the juice and steep the finely cut ginger into it; then add all the sugar to the water. When cold strain and freeze.