II. ICES
Cranberry Ices (Six portions)
(One of the commonest and best of the ices.)
One quart cranberries
Two cups water
Two cups sugar
One-half cup lemon juice
Look over the cranberries and wash carefully. Add the water, cover with a lid and cook until the berries are tender. (About ten minutes.) Strain, add the sugar, and cook until it is thoroughly dissolved. Cool and add the strained lemon juice. Freeze until stiff. (For freezing directions, see Orange Ice.)
Currant Ice (Eight portions)
(Simple and very good.)
One cup sugar
Three cups water
One-fourth cup lemon juice
One and one-half cups currant juice
Boil the sugar and water together for five minutes. Cool and add the rest of the ingredients. Pour into a cool, well-scalded freezer and freeze until stiff.
Fruit Peach Ice (Two quarts—Twelve portions.)
(Delicious in the peach season.)
Two cups crushed peaches, fresh or canned
Two cups sugar
Two cups water
One cup orange juice
One-half cup lemon juice
Mix the peach pulp and sugar and let stand for fifteen minutes. Add all the rest of the ingredients and pour into a cooled, well-sterilized freezer. Freeze until stiff, drain off all the water and remove the dasher from the freezer. Carefully repack and allow to stand for one hour. (For directions for freezing ices, see the recipe for Orange Ice.)
Ginger Ice (Eight portions)
(If you like ginger, you will like this dessert.)
One cup sugar
Three cups water
One-third cup orange juice
One-fourth cup lemon juice
One-fourth pound Canton Ginger cut in very small pieces
Boil the sugar and water together for five minutes. Cool and add the rest of the ingredients. Pour into a cooled, well-scalded freezer and freeze until stiff.
Grape Juice Ice (Eight portions)
(One of Bettina’s favorites.)
Three cups water
One and one-half cups sugar
One-fourth cup lemon juice
One and one-half cups grape juice
Boil the water and sugar together for five minutes. Cool, add the rest of the ingredients, and freeze.
Lemon Ice (Twelve portions)
(A stand-by of many households.)
Two cups sugar
Five cups water
Two cups lemon juice
Boil the sugar and water together for three minutes, cool and add the lemon juice. Pour into a well-sterilized freezer. Pack with three parts of ice to one of coarse salt. Let stand for five minutes. Freeze until stiff.
Drain off water and repack, adding four parts of ice to one of salt. Let stand one hour and serve. Letting the mixture stand for five minutes before starting to freeze it, makes it freeze more quickly.
Mint Ice (Ten portions)
(It looks, and is, appetizing.)
Two cups sugar
Four cups water
One-half cup finely chopped mint leaves
One-third cup lemon juice
Boil the sugar and water together for seven minutes. Cool, add the rest of the ingredients and pour into a cooled, well-scalded freezer. Freeze until stiff.
Orange Ice (Ten portions)
(A good dessert with which to end a hearty dinner.)
Two cups sugar
Four cups water
Two cups orange juice
One-third cup lemon juice
Two level tablespoons grated orange rind
One-fourth level teaspoon salt
Boil the sugar and water together for five minutes. Cool, and add the rest of the ingredients. Pour into a cooled, well-scalded freezer, filling not more than two-thirds full. Pack with three parts of ice to one of coarse salt. Turn the crank of the freezer steadily and slowly for ten minutes. Increase the speed and turn until moving becomes difficult. Drain off the water through the hole in the side of the freezer. Remove the top and carefully wipe off the top of the can. Remove the lid and lift out the dasher, scraping off all the ice.
Place a waxed paper or cloth on top of the can and firmly replace the lid. Mix three parts of chopped ice with one part of coarse salt, and pack the freezer. Have three inches of the ice mixture on top of the can. Cover with a sack or an old piece of carpet.
Ice may be served as soon as frozen or it may be packed and kept for three or four hours. It cannot be kept much longer.
Pineapple Ice (Six portions)
(Light and popular.)
One cup grated pineapple
One-third cup lemon juice
One cup sugar
One cup water
Boil the sugar and water together for five minutes. Cool and add the rest of the ingredients. Pour into a sterilized freezer. Add one part of coarse salt to every three parts of chopped ice. Freeze until stiff.
(For directions for freezing, see Orange Ice.)
Summer Ice (Eight portions)
(Most acceptable in hot weather.)
One and one-half cups sugar
Two cups water
One cup lemon juice
One cup crushed raspberries
One egg white, stiffly beaten
Boil the sugar and water together for two minutes, cool, and add the lemon juice. Freeze until a “mushy” consistency. Add the berries and the egg white, and freeze until very stiff.