Apple Water Ice

Peel and core the required number of apples, cut them into quarters and place in a saucepan; set the pan over a fire and cook until tender. Pass them through a very fine sieve over a basin, rubbing as much through as possible and mix with water highly flavored with lemon. Pack the basin in ice, and when the mixture is frozen it is ready for use.

Apricot Water Ice

Stew for a few minutes some well-chopped apricots and the peeled kernels of half that quantity in a little sugar and water. Rub the fruit with the back of a spoon through a strainer into the freezer and mix in the syrup. Freeze, and when it is nearly set, whip the whites of two or three eggs to a froth, mix them in and turn the freezer rapidly a short time longer. Cut up a few very ripe apricots and stir them into the ice before serving. Canned apricots may be used if fresh ones are not available, and if preserved in syrup that will answer for mixing with them, or the liquor can be made into a syrup by boiling it with a proper proportion of sugar.

Red Cherry Water Ice

Wash one quart of sweet red or black cherries, pound them so as to break the stones, and pass the juice through a strainer into a freezer. Boil the cherry-pulp with some of the sugar and water, in order to extract the flavor from the kernels, and pass that also through the strainer. Add the other pint of water and the remainder of the sugar to the amount of three-quarters of a pound and freeze. Do not use the whites of eggs in this ice, as the color is not good unless frozen naturally. This makes a nice ice for the third color in a Neapolitan.

Lemon Water Ice

Rub off the peels of six lemons onto one-half pound of loaf sugar, place it in a basin, and strain the juice of the lemons over; with this prepare a syrup, using four or five breakfast cupfuls of water and another pound of sugar. Strain, and then add the whites of four eggs, well-beaten together, with one ounce of powdered sugar. Place it in the freezer, and work as required.

Madeira Water Ice

Grate the peel of two lemons into a basin, strain in the juice, mix in one and one-half pints of Madeira wine and one-half pint of syrup. Stir well, and then turn it into a freezer, pack it in pounded ice and salt, and work vigorously until frozen. When sufficiently so, put the mixture into a mould, close, and pack it in pounded ice and salt for two hours. Before serving dip the mould in warm water, wipe it, then turn the contents carefully out onto a fancy china or glass dish.

Melon Water Ice

Pound eight ounces of ripe melon in a mortar and add two ounces of orange-flower water, the juice of two lemons, one breakfast cupful of water and a pint of clarified sugar. Stir the mixture thoroughly and strain through a fine sieve, put in a freezer, and it is ready for use.

Orange Water Ice

Put the juice of four oranges and the grated rinds of three into a basin with one breakfast cupful of water, add the juice of three lemons and one pint of syrup, stir well, then pass it through a fine sieve into a mould, pack it in ice, freeze (see Ices), and when quite set turn it out onto a dish, and serve.