Water Ices
Syrup
(For Water Ices, etc.)
3 lbs. loaf sugar
1 quart water
1 dessert-spoon white of egg
Mix the egg with the water. Add the sugar. Let it melt. Boil and skim until perfectly clear. Set aside to cool.
*Cherry Water Ice
1 pint cherry juice
¹⁄₂ pint water
1 pint syrup (see above)
1 tea-spoon lemon juice
Prepare the juice by pounding the cherries and putting them through a sieve, adding the water gradually whilst doing this so that all the juice may be carried through. Add the syrup and lemon juice.
Frozen Macedoine of Fruit with Champagne
Carefully prepare some fruit as for fruit salad (see p. 33), sweetening it well with sugar. Pour over the fruit a bottle of champagne. Leave for four hours. Pack in ice for two hours. Serve in glasses.
*Frozen Punch
1 pint lemon juice
1 pint syrup
¹⁄₂ pint water
1 gill brandy
1 gill rum
5 whites of eggs
Mix the lemon juice, syrup, water, brandy and rum together. Put in a freezer. When nearly frozen add the whites beaten to a stiff froth. When well mixed serve in glasses.
Fruit Water Ice
1 quart fruit
1 cup cold water
2 cups powdered sugar
3 whites of eggs
Crush the fruit and rub it through a sieve. Add the sugar. Stir until it is dissolved. Add the water and unbeaten whites. Freeze in a freezing machine, turning the mixture until it is frozen.
Lemon Water Ice
6 lemons
¹⁄₂ lb. lump sugar
1 quart water
1 lb. powdered sugar
Whites of 4 eggs
Rub off the peel of the lemons on to lump sugar. Make a syrup with the lump sugar, powdered sugar and water (see p. 151). Add the juice of the lemons. Strain. When cool add the whites beaten to a froth, and freeze.
Maraschino Punch
¹⁄₂ lb. powdered sugar
1 quart water
¹⁄₂ pint maraschino
1 lemon
1 orange
Make a syrup of the sugar and water (see p. 151). When cold add the maraschino and the juice of the lemon and orange. Strain. Freeze.
Orange Water Ice
1 table-spoon gelatine
¹⁄₂ cup boiling water
1 cup sugar
1 cup cold water
1 pint orange juice
Soak the gelatine. Dissolve it in the boiling water. When dissolved add the sugar, cold water and orange juice. Stir till the sugar is dissolved. Strain. Freeze.
*Pine-Apple Water Ice
1¹⁄₄ lbs. pine apple
¹⁄₂ pint water
1 pint prepared syrup
2 lemons
Grate and mash one pound of pine-apple, fresh if possible. Add the syrup (see p. 151), the juice of the lemons and the water. Put through a sieve. Cut the rest of the pine-apple into very small pieces. Stir it into the mixture and freeze.
Raspberry Water Ice
1 pint juice
1 pint sugar
1 pint water
Juice of 2 lemons
1 table-spoon gelatine
Follow directions for orange water ice.
*Strawberry Punch
1 quart strawberries
2¹⁄₂ cups powdered sugar
³⁄₄ cup sweet white wine or champagne
1¹⁄₂ cups water
Put the strawberries in a dish and cover with the sugar. Let them stand for an hour. Put through a hair sieve. Add the wine and water. Put into a freezer. Stir till well mixed, then leave till frozen.