Pack one dozen flat champagne glasses or small tumblers in a tub with pounded ice and salt around them; a little brine at the bottom of the tub is also advisable. Fill these glasses with any fruit syrup, such as raspberry, strawberry, or cherry, cover the tub with a cloth and leave for fifteen to twenty minutes, so that the syrup will be frozen about an eighth of an inch in thickness all round the sides of the glass. Pour out the unfrozen syrup and replace the glasses in the ice for a few minutes longer, in order to thoroughly set the inside of the syrup case; turn these ice cups out carefully and fill the cavity with Curacoa ice cream, nut ice-cream, or any ice of a different color from the cups, and serve.

Lemon Granite Ice

Mix one pint of filtered lemon-juice with three pints of syrup at twenty-eight degrees and freeze it into icicles in a freezing-pot. The granite should be served in small glasses.

Orange Granite Ice

Remove the peels from six or eight oranges, cut them up into quarters, and take out the inner pith and pips. Place them in a basin, and pour over three pints of syrup at 20 degrees (See Syrups), let them remain for two hours, remove and place them on a strainer to drain. Pass the syrup through a sieve into the freezer (See Ices), and when frozen to icicles add the drained quarters of oranges and cover. Let it remain twenty minutes longer, then serve in glasses or cups.