Frozen Peaches

2 pounds of peaches 1 quart of water

6 peach kernels 1 1/2 pounds of sugar

Pare the peaches and take out the stones. Pound the kernels to a paste, add them to the sugar, then boil the sugar and water together for five minutes, then strain and stand away to cool. When cold, add to it the peaches, mashed, turn into the freezer, and freeze. A half-teaspoonful of cochineal may be added if the peaches are colorless. This will serve ten persons.

Frozen Pineapple

2 large rose pineapples 1 quart of water

2 pounds of sugar

Pare the pineapples, cut out the eyes, cut open, and remove the cores. Grate the flesh, add the sugar and water, stir until the sugar is dissolved, turn into the freezer, and freeze.

This will serve ten persons.

Frozen Raspberries

1 quart of raspberries Juice of two lemons

1 pound of sugar 1 quart of water

Add the sugar and lemon juice to the berries, then mash them with a potato masher; let stand one hour, then add the water, stir until the sugar is dissolved, turn into the freezer, and freeze.

This will serve eight persons.

Frozen Strawberries

1 quart of strawberries Juice of two lemons 1 pound of sugar 1 quart of water

Add the sugar and lemon juice to the berries; let stand one hour; then mash the berries, add the water, stir until the sugar is thoroughly dissolved, turn into the freezer, and freeze.

This will serve eight persons.

Frozen Punch

6 lemons

2 oranges 1/2 pint of champagne

1 pint of water

1 gill of rum

1 pound of pulverized sugar 1/2 gill of brandy

Peel the oranges and lemons, then squeeze out all the juice, add the liquors and sugar, and stir until the sugar is dissolved; then add the water, put into the freezer, and turn slowly and steadily until the mixture is partly frozen. It will require a long time to freeze, and should not be frozen hard. Remove the dasher, cover, and stand away two hours to ripen. This will fill twelve glasses.

Roman Punch

1 quart of lemon water-ice 1/2 pint of champagne

1/2 pint of Jamaica rum 1 gill of maraschino

1 teaspoonful of vanilla

Have the lemon water-ice frozen very hard, thin it slowly with the liquors, beat well. Pack and cover the freezer well, stand it away four or five hours to ripen. It must not be frozen hard, as it is better when served rather liquid and frothy. Serve in glasses.

Frozen Coffee

1 quart of water 1/2 pound of sugar

4 heaping tablespoonfuls of ground coffee

The coffee should be ground very fine, then put in a farina boiler. Add one quart of freshly boiled water, and steep for fifteen minutes, then strain through a very fine muslin, add the sugar, and stir until dissolved. Turn into the freezer, add one tablespoonful of the white of egg, and freeze until the consistency of soft mush. Serve in goblets.

Frozen tea may be made in the same way.