Orange Ice

2 cupfuls sugar 4 cupfuls water

3 tablespoonfuls lemon juice

2 1/2 cupfuls orange juice Grated rind of 1 orange

Boil the sugar and water together for five minutes. Cool, add the fruit juices and orange rind and let stand an hour. Strain, then freeze in three parts ice to one part salt.

Lemon Ice

4 1/2 cupfuls water 2 1/2 cupfuls sugar

3/4 cupful lemon juice

Boil the sugar and water together for five minutes. Cool, add the lemon juice and freeze in three parts ice to one part salt.

Lemon Sherbet

Make as in preceding recipe for Lemon Ice, adding 2 teaspoonfuls granulated gelatine, which has been allowed to stand in cold water to cover, to the hot syrup.

Currant Ice

1 quart red currants

2 cupfuls sugar

2 cupfuls hot water

Stem and wash the fruit, then mash, add the water and boil gently till soft. Strain, add the sugar and stir over heat till melted; then cool and freeze in three parts ice to one part salt. Serve garnished with the whole berries strewn over each serving.

Raspberry Ice

Substitute red raspberries for the currants in the preceding recipe.

Apricot Ice

1 quart canned apricots 1 quart boiling water

2 cupfuls sugar Juice 2 lemons

Chop the apricots very fine and add the juice. Dissolve the sugar in the boiling water, cool, and add to the apricots with the lemon juice. Freeze in three parts ice to one part salt.

Strawberry Ice

4 cupfuls water 1 3/4 cupfuls sugar

1 1/2 tablespoonfuls lemon juice 2 1/2 cupfuls strawberry juice

Boil the sugar and water together ten minutes. Cool, add the fruit juices and freeze in three parts ice to one part salt.

Grape Juice Ice

1 pint grape juice Juice 2 lemons

2 cupfuls sugar

Juice 2 oranges 1 quart water

Boil the sugar and water five minutes. Cool, add the fruit juices, strain and freeze in three parts ice to one part salt.