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.
In all recipes where the sugar and water are boiled, the time must be noted exactly, the scum removed from the syrup, and the syrup strained through a fine cloth while hot, and then cooled before adding the fruit juice, or the true flavor will be lost. The freezer must be packed according to directions given for freezing ice cream. Turn the crank very slowly for a few minutes, then rest for about five minutes, turn slowly again and again rest and continue this until the water-ice is frozen pretty hard. A much longer time is required for freezing water-ice than ice cream. When you can turn no longer, take out the dasher, scrape down the sides of the can, and give the water-ice a thorough beating with a paddle. Put a cork in the lid of the can, draw the water from the tub, re-pack it, cover with an old piece of carpet, and stand away two or three hours to ripen, that is, to become mellow and smooth.
Fruit jelly may be used in the place of fresh fruit, allowing one pint of jelly and a half-pound of sugar to every quart of water.
If you wish a sherbet instead of a water-ice, proceed exactly the same until you put it in the freezer, then turn the dasher rapidly and steadily until the mixture is frozen pretty hard. Then remove the dasher, beat the white of one egg to a froth, add one tablespoonful of powdered sugar, and beat again until it will stand alone. Stir this into the sherbet, beat well, cover, and stand away to ripen.
When the sherbet or ice is to be served in a form, wet the mould with cold water, fill it with the frozen mixture, pack down well into all the designs, put a piece of white letter paper over the open end, put on the lid and press it down tightly, then pack in salt and ice. When ready to serve, wash in cold water, remove the lid, and turn the sherbet out on a plate. If it should stick, wait a moment, and perhaps the heat of the room will loosen it; if not, wash again with water. Do not dip the mould in hot water, for, no matter how quickly it is done, it spoils the shape of the form.
1 pound of sugar 1 pint of water
Stone the cherries, and mash them. Crack one dozen stones, take out the kernels, bruise them and work to a paste, then add them to the cherries, let them stand for an hour and strain through a bag under pressure. Boil the sugar and water together for five minutes, then stand aside to cool. When cold, mix with the cherry juice, and freeze. (See rule for freezing.)
This will serve six persons.
Make the same as Cherry Water-ice, using one pint of red currant juice, one pound of sugar, and one pint of boiling water.
1 quart of water 1 pint of grape juice
1 pound of sugar
Boil the sugar and water together for five minutes. Pulp the grapes and add the pulps and skins to the syrup, then press through a sieve, being careful not to mash the seeds.
When cold, turn into the freezer, and freeze.
This will serve ten persons.