This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
These ices are served half frozen (an icy granular texture is preferred); to insure this, no gelatine is used and sugar instead of syrup is usually employed. Equal measures of ice and salt also tend to secure this condition. Serve from a punch bowl in cups. Cider frappé is sweet cider half frozen.
Dissolve three fourths cup of sugar in a quart of clear black coffee and freeze. Serve in frappé cups or glasses with whipped cream as a garnish. A forcing-bag with star tube is of assistance in placing the cream.
Boil one quart of cranberries in a pint of water five or six minutes and strain through a coarse cheesecloth; add the juice of two lemons and enough syrup, registering 28° by the syrup gauge, to bring the density of the mixture when well blended to 20°. Freeze to a mush. Serve in cups either with or after roast turkey.
3 pints of cantaloupe pulp. The juice of three lemons or 1/2 cup of lemon juice. 2 cups of sugar.
Mix the pulp, sugar and lemon and pass through a very fine sieve. Freeze as usual. Serve from glass cups, or from the chilled rind of the melon shaped into a basket.
 
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