For The Glace

One dozen oranges. One-quarter of a lemon (juice). One pound of sugar. Eight table-spoonfuls of water.

Boil the sugar and the water together for ten minutes, skim, and add the lemon-juice. Peel the oranges, separate them into sections, and remove all the white pith with a small knife. Dip a few of the pieces at a time in the hot syrup, and lay them out upon a flat dish ; and when all have been thus treated, pour the remaining syrup over them, and set them on the ice to cool.

At serving time lift the mould from the freezer, wipe it well, dip it a moment in tepid water, and turn out the contents. Heap the oranges on top and around the base of the pudding, and pour the syrup over the whole. Serve at once. This is a most attractive dish.

Water Ices Or Sherbets

These are made of fruit juice, sugar and water, the simplest varieties being produced by mixing these three ingredients together and freezing. A richer and smoother ice, however, is made by first boiling the sugar and water together, and then adding the fruit juice and freezing. It takes nearly twice as long to freeze the preparation when made with the boiled sugar and water as when the uncooked mixture is used. The packing must be arranged the same as for ice-cream.

Sherbets are usually served at the end of a dinner, but they are sometimes eaten before the game instead of a Roman punch. They may be served in glasses, in orange baskets, in fancy paper cases or in a mould. Sherbet is often combined with ice-cream, two layers of the latter being allowed to one of the former.

Orange Ice

One pint of orange juice. One pint of sugar. Rind of two of the oranges. One quart of water. Two lemons (juice).

Put the sugar and the water on to boil, add the grated rind of two of the oranges, boil five minutes, and set the liquid away to cool. When cold, add the orange and lemon-juice, mix well, strain through a cloth, turn the mixture into the freezer, and freeze.

Raspberry, strawberry, cherry and other ices are made in the same way.

Lemon Ice

One-half pint of lemon-juice. Rind of two of the lemons. One pint of sugar. One quart of water.

Make the same as orange ice.

Sorbet

This is made the same as an ice or sherbet, but it is not frozen nearly so long, usually but twelve or fifteen minutes. The finest varieties of sorbet are made with a combination of several kinds of fruit. One sort is made with the following ingredients :

One pint of sugar. One quart of water. One-half pint of orange juice. One pint of chopped pineapple. Four table-spoonfuls of lemon-juice.

Boil the water, sugar and pineapple together for twenty minutes, add the lemon and orange juice, and when cold strain and freeze.

Roman Punch

This is served at dinner after the roast and is usually eaten from glasses.

Six lemons (juice). One orange (juice).

Two wine-glassfuls of sherry. Two table-spoonfuls of Jamaica rum. One and a-quarter pint of sugar. Two and a-quarter pints of water. Four eggs (whites).

Boil together for half an hour a quart of the water and a pint of the sugar, add the fruit juice, and set the mixture away to cool. When it is cold, place a quarter of a pint of sugar and the same of water in a small saucepan, set it on the fire, and boil fifteen minutes. While this is cooking, beat the whites of the eggs to a stiff froth, beat the hot syrup into the froth, pouring it from the saucepan in a thin stream, and beating all the time. Beat this mixture about four minutes after all the syrup has been added, and set it away to cool. Place the punch mixture in the freezer, and freeze for twenty minutes, turning the freezer all the time. At the end of the twenty minutes remove the cover, take out the beater, and add the wine, the rum and the whites of the eggs, beating well with a spoon to thoroughly mix the new ingredients with the frozen punch. Cover, and set away for two hours before using.

If a stronger punch be desired, use for the above quantity two wine-glassfuls of rum and two of strong green tea, omitting the sherry.