boiling water. Boil one minute, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.
Pineapple Frappé
2 cups water
1 cup sugar
Juice 3 lemons
2 cups ice-water
1 can grated pineapple or
1 pineapple shredded
Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice: cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.
Pineapple Sorbet
2 cups water
2 cups sugar
1 can grated pineapple or
1 pineapple shredded
1-1/3 cups orange juice
1/2 cup lemon juice
1 quart Appollinaris
Prepare and freeze same as Pineapple Frappé.
Sicilian Sorbet
1 can peaches
1 cup sugar
2 cups orange juice
2 tablespoons lemon juice
Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.
Italian Sorbet
4 cups water
2 cups sugar
1-1/2 cups orange juice
1-1/2 cups grape fruit juice
1/2 cup lemon juice
1/4 cup wine
Prepare and freeze same as Pineapple Frappé.
Apricot Sorbet
1 can apricots
1 cup sugar
1/2 cup wine
1/4 cup lemon juice
1 pint cream
Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.
