This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
6 ounces of preserved ginger 1 quart of Lemon Water-Ice
Pound four ounces of ginger to a paste. Cut the remaining two ounces into very thin slices,and stir into the water-ice; beat until thoroughly mixed.Cover, and stand away to ripen.
4 nice juicy lemons 1 quart of water
1 orange 1 1/4 pounds of sugar
Put the sugar and water on to boil; chip the yellow rind from three lemons and the orange, add to the syrup, boil five minutes, and stand away to cool. Peel the oranges and lemons, cut them in halves, take out the seeds, and squeeze out all the juice; mix this with the syrup, strain through a cloth, turn into the freezer, and freeze. This will serve six persons.
12 large oranges 1 pint of sugar 1 quart of water
Make the same as Lemon Water-ice, chipping the rinds from three oranges.
For this use the large, yellow pineapples.
2 large pineapples or one quart-can
1 1/2 pounds of sugar 1 quart of water
Juice of two lemon:
Pare the pineapples; cut them open and take out the cores, which should not be used. Grate the pineapples and strain the pulp through a French sieve, pressing it hard to get all the juice; add the sugar to this juice, stir until dissolved; then add the lemon juice and water, turn into the freezer, and freeze.
This will serve ten persons.
1 dozen pomegranates 1 pint of water
1 pound of sugar
Peel the pomegranates; remove the seeds carefully from the inside bitter skin, press the pulp through a sieve without mashing the seeds; add the sugar to the juice, and stir until dissolved; then add the water, strain, turn into the freezer, and freeze.
This will serve six persons.
1 quart of red raspberries 1 quart of water
Juice of two lemons 1 pound of sugar
Add the sugar and lemon juice to the berries, stir, and let stand one hour; then press through a sieve, then add the water, turn into a freezer, and freeze. This will serve eight persons.
I quart of red strawberries 1 pound of sugar
1 quart of water Juice of two lemons
Add the sugar and lemon juice to the strawberries, then mash them, and stand aside one hour; then strain through a fine sieve, add the water, and turn into the freezer to freeze.
This will serve eight persons.
Juice of twelve oranges
2 tablespoonfuls of gelatine
1 pint of sugar
1 quart of boiling water
Cover the gelatine with cold water and soak a half-hour; then add the boiling water and sugar, and stir over the fire until it boils. Stand out to cool. When cold, add the orange juice, and strain through a fine sieve. Let stand until cold, turn into a freezer, and freeze (see rule for freezing).