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.
2 cupfuls sugar 4 cupfuls water
3 tablespoonfuls lemon juice
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.
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.
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.
Substitute red raspberries for the currants in the preceding recipe.
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.
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.
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.