Frozen Raspberries

Follow the recipe for frozen strawberries.

Frozen Peaches

Follow the recipe for frozen strawberries, substituting a quart of sliced peaches, preferably yellow ones, for the berries.

Grape Sherbet

1 pint grape juice

1 cup sugar

1 quart cold milk

Dissolve the sugar in rich grape juice; add the milk; mix thoroughly and freeze.

Lemon Sherbet

1 quart milk

1 1/2 cup sugar

Juice of 3 lemons

Mix the juice and sugar; add the milk gradually, stirring con stantly so that the mixture will not curdle. Then freeze.

Orange Sherbet

1 egg

1 quart milk

1 pint cream

Juice and grated rind of 3 oranges Juice and grated rind of 1 lemon 2 1/2 cups sugar

Beat the egg lightly and add it to the milk and cream. Dissolve the sugar thoroughly with the lemon and orange; mix with the other ingredients and freeze.

Combination Sherbet

Juice of 1 lemon Juice of 1 orange 1/2 cup pineapple juice 1/4 cup currant juice

1/4 cup raspberry juice 1/4 cup cherry juice 2 cups sugar 1 quart chilled milk

Whites of 2 eggs

Dissolve the sugar thoroughly in the fruit juice; add the milk and freeze as usual. When nearly frozen add the beaten eggs.

Fruit Granite

2 cups sugar 1 quart water

1 pint fruit

1 pint fruit juice

Boil the sugar and water for five minutes; scald the fruits in the syrup for one minute; skim them out and add to the syrup one pint of fruit juice. Strain and freeze when cold. Freeze soft; stir in the cooked fruit and serve in sherbet glasses.

Orange Pekoe Sherbet

1 teaspoon gelatine 1/4 cup cold water

2 cups Orange Pekoe tea

Juice of 2 lemons Juice of 1 orange 1 cup white grape juice

3/4 cup sugar

Soak the gelatine in the cold water for five minutes; pour on it the hot tea. Add the other ingredients and when cold freeze In serving garnish with candied orange peel.

Ginger Frappe

1/2 cup molasses 1 quart water

1 tablespoon lemon juice 1/2 teaspoon powdered ginger

Dissolve the molasses in the water; add the lemon juice and ginger and freeze to a soft mush.

Chocolate Frappe

Prepare chocolate as for drinking; then chill; freeze soft and serve with whipped cream.

Cafe Frappe

1 quart clear coffee

1 cup sugar

1 cup thin cream

Dissolve the sugar in the hot coffee, add the cream and freeze to a mush.

Grape-Fruit Frappe

1 quart water

2 cups sugar

1 1/2 cups grape-fruit juice l 1/2 cups lemon juice

Boil the sugar and water for fifteen minutes; cool thoroughly; add the fruit juice; strain and freeze to a mush. Serve in grapefruit skins.

Cranberry Frappe

1 teaspoon gelatine 1 pint cold water 1 pint cranberries

1 1/4 cups sugar Juice of 1 lemon 1/4 cup boiling water

Soak the gelatine in half a cup of the cold water and cook the cranberries in the remainder. When soft press through a sieve; add sugar, lemon and the gelatine, dissolved in the boiling water. Freeze to a mush and serve with roast turkey.