Cranberry Frappe

1 quart cranberries

2 cupfuls water 2 1/2 cupfuls sugar

Juice 2 Lemons Juice 2 Oranges

Boil the cranberries and water together for ten minutes. Then strain and add the sugar. Cool, add the fruit juices, and freeze to a mush in equal parts of ice and salt.

Ginger Ale Frappe

1 quart bottle ginger ale

Juice 2 lemons

Juice 4 oranges

3/4 cupful powdered sugar

1 cupful minced Maraschino cherries 1 tablespoonful minced fresh mint

Mix thoroughly and freeze in equal parts of ice and salt. Decorate with shredded Maraschino cherries and sprigs of mint for serving.

Apricot Sorbet

1 quart can of apricots 1 1/2 cupfuls sugar 2 cupfuls apple juice or juice from baked apples

Juice 1 orange Juice 1 lemon 1 cupful hot water

Drain the apricots and rub through a sieve. Dissolve the sugar in the hot water; acid the other ingredients to the apricots, juice and pulp, and freeze in three parts ice to one part salt.

Frozen Strawberries

1 quart berries, mashed 2 1/4 cupfuls granulated sugar

1 cupful warm water

Mix the berries and sugar. Add the water and let stand two hours to extract the juice. Then freeze in three parts ice to one part salt.

Dried Apricot Ice

1 pound dried apricots 1 1/2 quarts warm-water 1 3/4 cupfuls sugar

Juice 3 Lemons Juice 1 Orange

Soak the apricots, as usual, in the water. Add the sugar and cook, taking care that the fruit is not broken; plan so that there is a quantity of liquor remaining when the fruit is done. If the water seems to be too greatly absorbed, add enough to make up the balance during the cooking. Strain off the juice, chill it, add the fruit juices and freeze in three parts ice to one part salt. Serve in high glasses, partly rilled with the cooked fruit, and garnish with candied orange peel.

Coffee Frappe

4 cupfuls clear, hot coffee Few grains salt 1 egg white

1 cupful sugar

1/2 teaspoonful vanilla

Dissolve the sugar and salt in the coffee. Chill, add the vanilla and the egg white, beaten light, and freeze in equal parts of ice and salt.

Serve in frappe glasses with or without whipped cream. A few nut meats sprinkled on the cream piled on each glass is an addition when the frappe is used as a dessert. The egg white may be omitted, if not convenient.

Cider Frappe

1 1/3 cupfuls sugar

3 cupfuls water

1/2 cupful lemon juice

1 quart sweet cider 1 1/2 cupfuls sifted baked apple sauce

Make a syrup by boiling the sugar and water five minutes. Add the cider, apple sauce and lemon juice. Cool, strain and freeze to a mush in equal parts of ice and salt.

Mint Frappe

1 quart water

2 cupfuls sugar

1/2 cupful lemon juice

2 bunches mint 1/2 tablespoonful granulated gelatine

Pick the mint leaves from the stems, add to the water and sugar and boil for ten minutes. Strain; add the gelatine which should have been previously softened in 2 tablespoonfuls of cold water. Cool, add the lemon juice. Strain and color green, if desired, with vegetable coloring. Freeze in equal parts of ice and salt.