A pleasant custom prevalent at many summer afternoon teas is that of passing nearly frozen beverages for the refreshment and delectation of the guests. These glaces or frappes are so easily prepared that the veriest tyro in the ice-making art need not be afraid to attempt them. On a warm day they are a refreshing variety upon the conventional cup of tea, and are so light and innocuous as not to interfere with the enjoyment of the dinner which must come an hour or two later. These ices are served in glasses, and with spoons.

Cafe Frappe

Put two cupfuls of finely-ground coffee into a large French coffee-pot, or biggin, and pour upon it two quarts of boiling water. When this has dripped through the strainer, pour it into a pitcher and turn it back into the strainer. Repeat this process four times, then pour the clear coffee into a bowl, and stir into it two large cupfuls of granulated sugar. Stir until the sugar is dissolved and set aside to cool. When cold, add the unbeaten whites of two eggs, turn into a freezer and grind until frozen, but still rather soft. When turned into a glass it should be of about the consistency of soft snow. This rule of consistency applies to all these frozen beverages.

Tea Frappe

Scald a china teapot, put into it six teaspoonfuls of the best mixed tea and pour upon it eight cupfuls of freshly-boiling water. Let this stand for six or eight minutes, strain it into a bowl, and sweeten to taste. When cold, turn into the freezer.

Frosted Lemonade

Boil together for fifteen minutes two quarts of water, and four cupfuls of granulated sugar. Remove from the fire and when the syrup is lukewarm, add the juice of a dozen lemons. Set aside until cold, then freeze.

Frozen Orangeade

Mix together the juice from six oranges and two lemons. Boil together three cupfuls of water and one cupful of sugar for ten minutes; remove from the fire and add the orange and lemon juice. When cold, add the unbeaten white of one egg, and freeze.

Frozen Raspberry Juice

Mash two quarts of red raspberries and cover them with three heaping cupfuls of granulated sugar. Let this stand in a warm place for an hour, then press through a cheese-cloth bag or a vegetable press to extract all the juice. To this add the juice of three lemons and of one orange, and two quarts of cold wafer. Stir well together and freeze. Some persons put a spoonful of whipped cream upon each glass of this ice. The contrast of the white with the pink is very pretty.

Ginger Ale Frappe

Open three bottles of imported ginger ale and turn the contents into a bowl. Add the juice of four lemons and a half cupful of granulated sugar. Stir until the sugar is dissolved; turn the mixture into a freezer, and freeze. This ice is very refreshing.