Put ginger through the food chopper, using finest cutter; add sugar and water, and boil fifteen minutes; add fruit juice; cool, and freeze. When nearly frozen, add the stiffly beaten white of egg.
591.—CIDER FRAPPÉ
| 1 quart sweet cider | Juice of 3 oranges |
| 1 cup sugar | Juice of 1 lemon |
Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve in frappé glasses with the roast.
592.—CRANBERRY AND RAISIN SHERBET
| 3 cups cranberries | 1½ cups sugar |
| 1 cup seeded raisins | White of 1 egg |
| 1½ cups water |
Cook cranberries, raisins, and water ten minutes; press through a sieve, add sugar, and freeze; when nearly frozen add the stiffly beaten white of egg, and continue freezing until stiff and smooth.
593.—FRUIT SHERBET
| 1 cup sugar | Juice of 1 orange |
| 1 cup water | Juice of 1 lemon |
| 1 teaspoon gelatine | ¾ cup grated pineapple |
| 2 tablespoons cold water | 1 banana peeled and mashed |
Boil sugar and water five minutes, add gelatine soaked in cold water, and stir until dissolved; add fruit; cool, and freeze.