Champagne Ice

Make a syrup of 1 pound sugar, 1 quart water, and add juice of 3 oranges and 1 lemon. Boil a few minutes and strain into the freezer. When it begins to thicken, flavor with a small bottle of champagne.

Cranberry Punch

Mrs. Henry C. BucJcner

5 pints of cranberries,

6 lemons.

Make quite sweet.

Boil cranberries in 1/2 gallon of water till tender. Strain through a sieve to get all the pulp, holding back the skins. Add the lemon juice and make as sweet as you would sherbet. Put in freezer and freeze well. Then take 1 wineglassful of fine whisky, 1/2 wineglass of old Jamaica rum, and beat in thoroughly, and pack in freezer till ready to serve.

Creme De Menthe Punch

Mrs. Henry C. Buckner

Make a nice lemon sherbet or ice and freeze till firm. Add

1/2 pint of creme de mint, 1/2 wineglass of Jamaica rum,

And turn dasher rapidly a few times.

When ready to serve, decorate with creme de mint cherries.

Frozen Egg-Nog

Mrs. Henry C. Buckner Yolks of 12 eggs, 1 pound of sugar, 1 pint of brandy, 1 pint of Jamaica rum, 1 gallon of cream.

Beat the yolks very light and add the sugar, then the whipped cream. Freeze till firm, and then add the brandy and rum, and turn freezer rapidly a few times to mix well. Ready to serve.

Grape Ice

Mrs. Swims

1 quart of juice from fresh grapes,

4 lemons, juice only,

1 tablespoon of gelatine, dissolved in water.

Sweeten to taste. Mix well and freeze.

Madeira Ice

1 quart Madeira wine, 1 pint water, 1/2 pound sugar, Juice of 1 lemon.

Make a syrup of sugar and water and add lemon juice. When cool, strain and put in freezer. When it begins to thicken, add 1 quart Madeira wine and freeze hard.

Orange Ice

Miss Annie Lyle

6 oranges,

2 lemons,

1 quart of water,

1 pint sugar.

Squeeze the fruit, being careful to remove the seed. Boil the water and pour over the sugar. When dissolved, let the water stand on the fruit for 1/2 hour. Strain and mix with the juice and freeze. This will make 2 quarts.

Raspberry Ice

Take enough berries to make a quart of juice. Add juice of 3 lemons and 1 pound sugar. Pour over 1 quart boiling water and let it stand 1 hour, and then strain into freezer and freeze hard.

Roman Punch

Make a strong lemonade, about a quart, and put in freezer. When half frozen, add whites of 4 eggs, well beaten, and 1 glass of Jamaica rum, juice of 3 oranges, and a small glass of champagne, if preferred, and freeze hard.

Sherbet

Miss Mary Bashford

1 quart of water 3 lemons,

2 teacups of sugar,

3 eggs.

Cook sugar to a candy. Stir it into whites of eggs as for icing. Season and freeze.

Sherry Punch

Mrs. Campbell Carrington Cochran 1 quart of water and 2 cups of sugar boiled together 5 minutes. Remove from the fire and add

Juice of 6 oranges, Juice of 3 lemons, 1 1/2 pints of sherry. Freeze.

Strawberry Ice

Mash the berries and have 1 quart juice. Add juice of 2 lemons, 1 pound sugar. Pour over 1 quart boiling water and let it stand an hour. Strain and pour in freezer and freeze quite hard.