This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
4 cupfuls water
1 cupful sugar
1/4 cupful lemon juice
3/4 cupful chopped preserved ginger 1/2 cupful orange juice
4 cupfuls milk 3 lemons
1 3/4 cupfuls sugar
Mix the lemon juice and sugar together, add the milk very slowly and freeze in three parts ice to one part salt.
3 cupfuls water 1 cupful sugar 1/2 teaspoonful gelatine (granulated)
2 egg whites
1 1/2 cupfuls grated canned pineapple Juice 1 lemon
Put the sugar and water in saucepan and bring to boiling point. Soak the gelatine in water to cover, five minutes. Add to the hot syrup, and cool; then add the egg whites, well-beaten, and the pineapple and lemon. Freeze in three parts ice to one part salt. Fresh pineapple may be used. In this case, add more sugar as judgment may dictate.
3 cupfuls boiling water 1 pint canned peaches 1/3 cupful lemon juice
2 cupfuls sugar 1 1/3 cupfuls juice of blood oranges
Heat the peaches in their liquor to boiling point; add the sugar, stir till dissolved, and rub through a sieve; add the boiling water, cool, stir in the fruit juices and freeze to a mush in three parts ice to one part salt.
2 cupfuls water
2 tablespoonfuls lemon juice 2 egg whites
Pick over and crush the raspberries; add one-half the sugar and let stand an hour. Boil together the remaining sugar and the water for five minutes. Cool, add the lemon and strained raspberry juice, and freeze in three parts ice to one part salt. When half-frozen, stir in the egg whites and finish freezing.
2 pounds rhubarb
2 1/2 cupfuls sugar
2 cupfuls water
2 tablespoonfuls lemon juice
4 tablespoonfuls chopped preserved ginger
1 teaspoonful granulated gelatine
Cut the rhubarb in small pieces, but do not remove the skin. Add the water, ginger, and sugar and bake until pink in a casserole. Add the gelatine softened in water to cover. Stir until dissolved, strain, cool and add the lemon juice. Freeze in three parts ice to one part salt.
1 quart water
2 cupfuls sugar
1 pint grapefruit juice Juice 1 lemon
1/2 tablespoonful gelatine soaked 5 minutes in water to cover
Boil the water and sugar five minutes without stirring. Add the gelatine, cool the mixture, then add the strained fruit juice; freeze in three parts ice to one part salt. Garnish each serving with shredded candied cherries and bits of angelica if convenient.
1 1/2 cupfuls grape juice
1 cupful boiling water
2 teaspoonfuls granulated gelatine
1 1/2 cupfuls sugar 1 cupful pineapple or grapefruit juice 1/2 cupful orange juice
Soak the gelatine five minutes in water to cover; add boiling water and sugar, stir until dissolved, cool and then add fruit juices. Cool and freeze in three parts ice to one part salt.