Lemon Ice

4 cups water

2 cups sugar

3/4 cup lemon juice

Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and freeze. See directions for freezing, page 434.

Cup St. Jacques

Serve Lemon Ice in champagne glasses. Put three-fourths teaspoon Maraschino in each glass, and garnish with bananas cut in one-fourth inch slices, and slices cut in quarters, candied cherries cut in halves, Malaga grapes from which skins and seeds have been removed, and angelica cut in strips.

Orange Ice

4 cups water 2 cups sugar 2 cups orange juice

1/4 cup lemon juice Grated rind of two oranges

Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze.

Maraschino Ice

Prepare Orange Ice mixture, freeze to a mush, flavor with Maraschino, and finish freezing. Serve in frappé glasses.

Pomegranate Ice Same as Orange Ice, made from blood oranges.

Raspberry Ice I

4 cups water 1 2/3 cups sugar

2 cups raspberry juice 2 tablespoons lemon juice

Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese-cloth, and lemon juice; strain and freeze.

Raspberry Ice II

1 quart raspberries 1 cup sugar

1 cup water Lemon juice

Sprinkle raspberries with sugar, cover, and let stand two hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this way retains the natural color of the fruit.

Strawberry Ice I

4 cups water 1 1/2 cups sugar

2 cups strawberry juice 1 tablespoon lemon juice

Prepare and freeze same as Raspberry Ice I.

Strawberry Ice II

1 quart box strawberries 1 cup sugar

1 cup water Lemon juice

Make same as Raspberry Ice II.

Currant Ice

4 cups water

1 1/2 cups sugar

2 cups currant juice

Prepare and freeze same as Raspberry Ice I.

Raspberry And Currant Ice

4 cups water 1 1/3 cups sugar

2/3 cup raspberry juice 1 1/3 cups currant juice

Prepare and freeze same as Raspberry Ice I

Crime De Menthe Ice

4 cups water 1 cup sugar

1/3 cup Crême de Menthe cordial Green coloring

Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.

Icebergs

Dissolve two cups sugar in three cups boiling water; cool, add three-fourths cup lemon juice, color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon crême de menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts, pecans, and walnuts in equal proportions. These may be used after the roast and before the game.