LEMON ICE Mrs. Alice Snively
Four cups water, two cups sugar, three-fourths cup lemon juice. Make a syrup of the sugar and water. Add lemon juice. Freeze.
ORANGE ICE
Four cups water; two cups sugar; two cups orange juice; one-fourth cup lemon juice; grated rind of two oranges. Make syrup by boiling water and sugar for twenty minutes; add fruit juice and grated rind; cool, strain and freeze.
ALMOND ICE
Two pints milk; eight ounces cream, two ounces orange-flower water; eight ounces sweet almonds; four ounces bitter almonds. Pound all in marble mortar, pouring in from time to time a few drops of water; when thoroughly pounded add the orange-flower water and half of the milk; pass this, tightly squeezed, through a cloth; boil the rest of the milk with the cream and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let cool in a bowl or pitcher before pouring it into the mold for freezing.
FROZEN LEMONADE Mrs. Frederick T. Hoyt
Boil one pound of sugar in one pint water for five minutes, add one pint of cold water, the grated rind of one lemon, and the strained juice of four. Turn into a freezer, and turn until frozen like snow, serve in lemonade glasses, and topped with a piece of candied or fresh lemon.
LEMON ICE Belle Shaw
Juice of four lemons; whites four eggs; two cups sugar; two cups water; one tablespoonful gelatine. Add gelatine to whites of eggs; mix sugar, water and lemon juice together, then add to beaten whites of eggs, and freeze.