Frappe is a term given to water ices which have been only partly frozen; that is, to the consistency of mush, rather than hard enough to mould. It is really an iced drink, therefore the name should not be given to a thick custard cream. These ices are served in glasses, and usually are more or less liquid as the mixture melts very quickly. They may be made of any fruit juice diluted with water and sweetened, or with a mixture of juices, or with tea, coffee, or clam juice. They are served at afternoon teas, evening entertainments, or before the game course at dinner.

In freezing frappe we use equal parts of ice and salt, and freeze quickly, as we wish to have a granular texture, and we turn the crank only until the mixture is partly frozen; or it may be left in the can without stirring and when partly frozen, by scraping the icy portions from the side of the can, and a slight mixing, the desired consistency may be obtained.

Cafe Frappe

Make a quart of very strong black coffee, and mix it with a quart of cream, and sweeten to taste. Freeze as directed.

Cafe Frappe

Make a quart of coffee by filtering one quart of boiling water through half a cup of fine coffee. Freeze as directed, and serve in glasses with a spoonful of sweetened whipped cream on each glass.

Grape Juice Frappe

One pint of grape juice, one pint of water, one and one half cups of sugar. Freeze as directed.

Strawberry Frappe

The juice from one quart of strawberries and twice the amount of water, one table-spoonful of lemon juice and sugar to make it very sweet, about half a cup for a pint of liquid.

Clam Frappe

Two quarts of clams in the shell. Wash and scrub the clams, rinse thoroughly. Put half a cup of water in a kettle, add the clams, cover tightly, and cook until the shells open. Skim out the clams, and pour off the water; remove the shells and tough membrane. Put the clams into the water, and let them stand ten minutes. Then skim them out, let the water settle, then strain through fine cheese-cloth, and freeze as directed.

Ceylon Frappe

1 pt. sugar boiled with

1 pt. water, add

2 cups orange juice.

1 can grated pineapple. ½ cup lemon juice. 1 cup Ceylon tea.

Pour the boiling syrup over the shaved rind of half an orange and half a lemon, add the fruit juice. Pour one cup of boiling water on one teaspoonful of choice tea.

When cool, strain, mix, and freeze as directed.

Cherry Frappe

The juice from one quart can of white cherries, a pint bottle of Apollinaris, and sugar to taste. Strain and freeze as directed.

Orange Frappe

Boil two cups of sugar and two cups of water twenty minutes, add the grated rind of one orange, and pour it over two cups of blood orange juice add the juice of one lemon; strain, cool, and freeze as directed.