Two cups lemon-juice, 4 cups sugar, 4 cups water. Put into a freezer and when it begins to congeal add whites of 4 eggs beaten to a froth. If the water is poured over 3 or 4 of the lemon rinds and allowed to stand for an hour beforehand, it adds to the flavor. The rinds should then be removed.
Steep the rinds of 6 oranges in 1 quart of water in one vessel, while you make a syrup of 2 cups of sugar boiled with 1/2 cup water for 15 minutes in another vessel. Skim the syrup, strain the water from the orange peel, put the syrup and water together, let cool, add the juice of the oranges, and freeze. The juice of a lemon added gives a more decided flavor. If the orange peel taste seems too strong, use only part of it, and clear water for the balance.
Eight oranges, 1 pound sugar, 1 lemon, 1 quart and a cup of water. Make a syrup of the sugar and water, skim it well, cool, add the juice of the oranges. Boil up the rinds and strain the water into the syrup, and add the juice and rind of a lemon same way. Freeze.
Peel and pound a pine-apple and put through a sieve. Add the juice of 1 or 2 lemons with 1/2 cup of water and sugar to taste. Strain into the freezer.
Three quarts berry juice, 1 quart water, 2 pounds white sugar. Loaf sugar is best. Put into the freezer, and, as soon as it begins to congeal, stir in the whites of 6 eggs beaten to a stiff froth. Use more sugar if not sufficiently sweet, and finish freezing.
Allow a pound of sugar to a quart of berries. Let stand an hour or two. Put through a strainer, add an equal quantity of water, and, when partly frozen, add the stiffly-beaten whites of 3 eggs to each quart of the mixture.
Take a very ripe and very red melon. Save all the water and scrape the red pulp fine. Add water, being careful to have melon enough for a strong flavor. Use I pound of sugar to a gallon. Put into a freezer, and, as soon as it begins to freeze, add the well-beaten whites of 3 eggs to a gallon. Stir often and very thoroughly from the bottom while freezing. If liked sweeter, use more sugar. It will depend largely upon the ripeness and quality of the melon.