ICES, SHERBETS AND FROZEN FRUITS
Grape Juice Ice—No. 27
Put in saucepan
¼ cup sugar
⅓ cup water
¼ cup white corn syrup
1 tablespoon Certo and boil 2 minutes. Remove from fire. Add
2 tablespoons lemon juice
½ cup cold water and
¾ cup grape juice. Chill, beat and freeze like Freezing Methods I or II, page 44. Certo is a liquid pectin used in making jams and jellies. It makes a smooth water ice.
2 teaspoons gelatine soaked and dissolved in 1 tablespoon water may be used in place of Certo.
Tomato Frappé— No. 28
Cook
2 cups canned tomato
6 peppercorns
Bit of bay leaf
2 cloves
2 tablespoons sugar
1 teaspoon salt and
1 slice onion for ten minutes. Rub through a sieve and pour mixture into refrigerator pan. Freeze like Freezing Method II, page 44. When ready to serve, fill small glasses one-third full of
Lettuce very finely shredded and marinated with
French dressing. Fill glasses with
Tomato frappé and serve with the meat course.
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