Lemon Ice

Make a syrup by boiling 1 quart (4 cups) water with 2 cups sugar, add 3/4 cup strained lemon juice and freeze.

Orange Ice

Make a syrup the same as for Lemon Ice, add 2 cups orange juice, the grated rind of 2 oranges, and 1/4 cup lemon juice. Strain and freeze.

Lemon Sherbet

Follow the same directions as for Lemon Ice, and when the mixture is frozen to a mush, add the beaten whites of 2 eggs.

Lemon Sherbet Made With Milk

To the strained juice of three lemons, add one and one-half cups of sugar. To this add very slowly one quart of milk. Freeze.

Raspberry And Currant Ice

Prepare the fruit as for Fresh Fruit Ice Cream, then make a syrup of 1 1/2 cups sugar and 1 cup water, and add 1 1/2 cups currant juice and 3/4 cup raspberry juice.

Apple Sherbet

Prepare the fruit as for Fresh Fruit Ice Cream, then make a syrup of 1 1/2 cups sugar and 1 cup water, and add 1 1/2 cups currant juice and 3/4 cup raspberry juice.

Apple Sherbet II

Take one pound sour apples, pare, core and quarter, then cook until tender in 2 pints of water, to which add 2 cups sugar, the rind and juice of 2 lemons. When tender pass through a sieve, and freeze as directed in "Fruit Mousse." If liked the stiffly-beaten whites of 2 eggs may be added before freezing.

Pineapple Sherbet

To 2 cups grated pineapple, add 1/2 oz. gelatine dissolved in one cup water, after being softened in a little cold water, add one cup cold water, 2 cups sugar and the juice of 2 lemons. Freeze the same as "Fruit Mousse."

Strawberry Ice

Mash fine and rub through a sieve 4 lbs. strawberries, add 2 cups of sugar, the juice of 2 lemons and 2 cups of water, then freeze the same as "Fruit Mousse."