Cherry Sherbet.
One pound of fine sugar, one pint fruit juice, one pint boiling water. Mash the cherries and strain out the juice. Boil the sugar and water five minutes, remove the scum, and strain through a fine cheesecloth or sieve; when cool add the fruit juice and freeze.
Currant Sherbet No. 1.
Prepare same as Cherry Sherbet, using one pint of currant juice in place of cherry.
Currant Sherbet No. 2.
One pint sugar, one quart of water, one pint of currant juice, the juice of one lemon. Boil the water and sugar together half an hour. Add the currant and lemon juice to the syrup. Let this cool and freeze.
Cafe Royal Frappé.
To two quarts clear strong coffee add half a pint cognac, sweeten to taste, put in freezer, and freeze until mushy.