[295.] Champagne Sorbet.— Dissolve 1 pound sugar in 1½ pints cold water, add the juice of 2 lemons and 6 oranges and a little of the peel of each and let it stand 10 minutes; remove the peel, add ½ bottle champagne, put it into a freezer and work for ¼ hour; 10 minutes before serving add ½ bottle champagne, work it for a few minutes longer and then serve in glasses. Sorbet should not freeze hard; it should be a creamy liquid and ice cold.
[296.] Pineapple Sorbet.— 1 quart pineapple syrup, the juice of 3 oranges and 1 lemon; mix all together, strain and put into a freezer, work it for ½ hour and add by degrees during the freezing process ½ bottle champagne; finish the same as Champagne Sorbet. Sorbets of oranges, strawberries, peaches, cherries and apricot syrup are made in a similar manner.
[297.] Strawberry Sherbet.— Press 1 quart ripe strawberries through a sieve, add ¾ pound sugar dissolved in 3 pints cold water, add the juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and let stand for 2 hours; then strain through a fine sieve and set on ice for 1 or 2 hours; serve ice cold in small glasses.
[298.] Orange Granite.— Mix 1 pint orange juice with 3 pints sugar syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let it stand a few minutes then strain through a sieve; pour the mixture into a freezer, cover and turn for 5 minutes; then take off the cover, cut the frozen part loose from the sides of freezer, turn for a few minutes longer and serve. Granite must not be frozen hard; it should have little lumps all through it. Granites of strawberries, pineapples, raspberries, currants, peaches, apricots or cherries are made in a similar way. In granite of currants omit the lemon juice.
[299.] Spongada aux peches.— Pare and cut into pieces some ripe peaches, press them through a sieve and take for 1 pint peach pulp 1 pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1½ gills white of egg not beaten and 10 bitter almonds pounded to a paste with a little water; mix all well together and strain twice through a sieve; pour this into a freezer, cover and turn for 5 minutes; take off the cover, cut the frozen part loose from the sides of freezer, cover and turn again; repeat the operation of cutting from the sides every 5 minutes; as soon as the mixture begins to thicken remove the paddle of freezer, work the mixture up and down with a large spoon and press it towards the sides and bottom of freezer; as soon as the contents of freezer have increased to double their size add 2 tablespoonfuls maraschino and serve in glasses.
[300.] Spongada au chocolat.— 1 pint sweet cream, ½ pound finely grated chocolate, ½ pound sugar, 2 teaspoonfuls vanilla extract, 1½ gills white of egg and 1 large cup water; boil the chocolate in the water for 5 minutes; when cold mix all the ingredients together and finish the same as in preceding recipe.
[301.] Spongada au Café.— 1 pint cold sweet cream, ½ pint very strong coffee, ½ pint whites of eggs (not whipped) and 1 pound powdered sugar; mix all together and finish the same as Spongada aux Pêches.
[302.] Spongada au marasquin.— 1½ gills white of eggs, 2 pints rich, sweet cream, 1½ cups sugar, 2 teaspoonfuls vanilla extract and 1½ gills maraschino; dissolve the sugar in the cream, add vanilla and the white of egg without having been beaten and finish the same as Spongada aux Pêches. The maraschino is to be added shortly before serving.
[303.] Orgeat of Almond Milk.— 1 pound sweet and 12 bitter almonds are scalded in boiling water, freed from their brown skins and laid for 1 hour in cold water; drain the almonds on a sieve and pound them fine with 1 pound sugar and a few spoonfuls water; put the pounded nuts into a porcelain dish, pour over them 4 quarts cold water, add 2 teaspoonfuls vanilla extract and strain through a napkin. The napkin should be well washed in cold water and wrung out previous to being used. Put this almond milk into glass bottles and place them on ice before serving.
[304.] Thé Polonaise.— Place a porcelain-lined saucepan over the fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1 lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6 and sugar to taste; beat the whole with an egg beater over the fire till nearly boiling; instantly remove, continue beating for a few minutes longer and serve hot in cups. This is served at the end of a ball or party shortly before the guests go home.