GRAPE SHERBET.—Add the juice of one lemon and a pint of grape juice to the above syrup and freeze.
BERRY SHERBET.—Add one pint of the berry juice and juice of two lemons to above syrup and freeze.
CRANBERRY SHERBET.—One pint of strained and sweetened cooked cranberry juice and the juice of two lemons added to above syrup and freeze stiff. Fruit jellies may be melted and strained and used as substitutes for the fresh fruit juice.
FROZEN STRAWBERRIES.—Mash one quart of berries, add one and one half cups sugar and the juice of one lemon. Let it stand one hour, then add one pint of water and freeze like ice cream. Serve in punch glasses with whipped cream. Peaches and apricots are also nice frozen likewise as are cooked cranberries pressed through a colander.
FRAPPE.—This is strictly speaking of drink partially frozen until like wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly frozen lemonade. A punch is merely a cold fruit drink with a block of ice floating in it. It is usually made of a combination of fruit juices sweetened and wines and liquors are frequently added to it.
PARFAIT AND MOUSSE.—This is frozen whipped cream, sweetened and flavored to suit the taste. It is packed in a mould and buried in crushed ice and salt for several hours. The cream should be frozen one and one half inches deep. The center remains soft. The opening of the mould should be bound with a strip of muslin dipped in melted suet or butter. Quick parfait is made by adding whipped cream to ice cream. At serving time beat in the whipped cream. Coffee ice cream with whipped cream is much liked, as are chocolate and caramel ice cream served this way. Macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt. Chopped nuts are used the same way and crushed fruit.
LEMON ICE.—Two and three fourths cups sugar, two tablespoons corn starch; add one quart boiling water. When cool add juice of eight lemons and when half frozen add whites of three eggs and one pint thick cream.—Mrs. D. E. Plier.
CURRANT ICE.—One pint currant juice (or two glasses of currant jelly), two lemons and one orange, three cups sugar, two quarts water. Pour juices over sugar and stir until dissolved then add water and freeze. The whites of two eggs may be added just before the freezing is completed.—Mrs. Schollander.
PINEAPPLE SHERBET.—One quart of granulated sugar, and one quart cold water brought to a boil. Pour over one quart can of grated pineapple and juice of six lemons. Strain and put into freezer. When cold add whites of three eggs beaten stiff with one tablespoon of sugar. Freeze.—Mrs. W. S. Davidson.
PISTACHO MOUSSE.—Whip a pint of cream very stiff, beat into it lightly four tablespoonfuls of powdered sugar; flavor to taste with pistacho extract and stir in one half cupful of chopped nuts. Last of all color a delicate green with vegetable coloring mixture. Turn all cream into a mould and pack with ice and salt for four hours.—Mrs. J. D. Wolpert.