Raspberry Ice

1 cup raspberry juice 3/4 cup sugar (less if juice is already sweetened)

1 pt. water

2 tablespns. lemon juice 1 sixteenth oz. vegetable gelatine, or not

Cook sugar and water together and add to prepared gelatine. When nearly cool, add raspberry juice and stir occasionally until cool. Freeze.

Currant and Raspberry Ice

2 cups currant juice 1 pt. water

1 cup raspberry juice 1 - 1 1/2 cup sugar

1/8 oz. gelatine, or not

Proceed as in Raspberry Ice.

Use cherry, strawberry, quince, gooseberry, grape or pineapple for ices, varying the proportion of sugar and water according to the sweetness of the fruit. Pineapples should be grated and with the lemon juice added to cold syrup and strained through a sieve. Pineapple is one of the most delightful ices.

Mint Ice

Add fine cut or chopped spearmint to lemon ice mixture just before freezing, or to orange ice for orange mint ice.

Grape Sherbet

1 1/2-1 3/4 cup sugar 1 qt. water, scant scant 1/4 oz. vegetable gelatine

5-6 tablespns. lemon juice 2 cups grape juice whites of 2 eggs 2 tablespns. powdered sugar

Flavor the sugar with oil of lemon if desired, and boil with the water for 5 m. only. Prepare the gelatine with a scant cup of water, and add to warm syrup; cool; add lemon and grape juice, stirring. Put into freezer and stir for 15 m. Beat the whites of eggs until light but not stiff; add the powdered sugar and beat 2 m., add to the sherbet in the freezer and finish freezing. Ripen from 2 to 4 hours. This sherbet is of a beautiful lavender color when finished.

Substitute other fruit juices for the grape, varying the quantity of sugar. Red raspberry is better in water ice, as the whites of the eggs spoil its flavor.

Mint Sherbet

1 qt. water white of 1 large or 2 small eggs

1 1/2 cup sugar 1 1/2 tablespn. powdered sugar

5-7 good-sized stalks of mint scant 1/4 oz. vegetable gelatine

1/8-1/2 cup lemon juice scant cup of water

Boil sugar and water and add to gelatine prepared with the scant cup of water. When cool, add stirring, the lemon juice and fine cut or chopped mint. Stir in freezer 15 m. Add whites of eggs beaten with powdered sugar as in grape sherbet and finish freezing. Ripen.

Pineapple Sherbet, or Frozen Pineapple

1 3/4 pint fine ground pineapple 1/4 oz. gelatine large 2 1/2 cups sugar 1 1/2-2 tablespns. lemon juice

1 qt. liquid, gelatine and all whites of 2 eggs

2 tablespns. powdered sugar

Shred and grind nice, ripe pineapples. Prepare gelatine with 1 cup of water and add more to make 1 1/2 cup. Cook sugar and 2 1/2 cups of water together for 5 m. and add to gelatine. When nearly cool, combine with pineapple and lemon juice; cool; stir in freezer for 15 m. Add whites of eggs beaten with powdered sugar and finish freezing. Ripen.

Mina's Lemon and Orange Sherbets

Lemon-4 lemons 1 qt. water

4 oranges whites of 4, or less, eggs

1 lb. sugar 1/8 oz. of vegetable gelatine

Orange-10 oranges 1 qt. water

1 lemon whites of 4 or less, eggs

1 pt. sugar 1/8 oz. vegetable gelatine

Follow directions for Grape Sherbet.

Frozen Strawberries

1 qt. berries

2 cups sugar

3 or 4 tablespns. lemon juice 1 qt. water

Add 1 cup of sugar and the lemon juice to well mashed berries. Let stand in ice box 1-2 hours. Boil water and remaining sugar together for 5 m., cool, add to berry mixture, freeze, ripen. Serve plain or with whipped cream.

Frozen Peaches

1 qt., in pieces, of nice ripe peaches 1- 1 1/2 cup sugar

1 qt. water 1-2 cups cream

Rub measured peaches through colander; add cold syrup made by boiling sugar and water together for 10 m. Freeze. Stir in cream whipped and slightly sweetened, when dasher is removed. Repack and ripen.


Frappés are partly frozen mixtures of fruit juices, pulps or fine grated fruits and when not too sweet are excellent in fevers and are often served in place of a drink or a sherbet to well people. Of course they are served in glasses.