"Glittering mounds of colored ice, Sweetened with sugar, seasoned with spice, Creams and cordials and candied fruits."
4 cups crushed strawberries or strawberry juice 2 1/2 to 3 cups sugar
1 quart water
2/3 box vegetable gelatine
1 cup lemon juice
Crush the strawberries, and add the sugar, lemon juice and one pint of water. Soak the vegetable gelatine in warm water for twenty minutes or more. Drain. Cook in one pint of boiling water five to ten minutes or until perfectly clear. Strain and add to the crushed berries. Turn into a freezer, and stir about five minutes; then freeze.
If preferred, the vegetable gelatine may be omitted. In that case, add a quart of water to the crushed berries instead of one pint. Other fruits may be used in place of the strawberries.
1 2/3 cups lemon juice 2 3/4 cups sugar
7 cups water
1 box vegetable gelatine
Prepare the vegetable gelatine according to general directions, using three cups boiling water in which to cook it. While this is cooking, put together the lemon juice, sugar and one quart of water. Strain the vegetable gelatine through cheesecloth or a sieve, add to the mixture and freeze. The above amount will make one gallon.
1 quart water
2 cups sugar
2 cups orange juice 1/4 cup lemon juice
Chipped rind of 2 oranges
Chip off the pieces of orange rind with a knife, being careful not to get any of the white portion. Prepare a syrup from the water and sugar, and let the orange rind boil in it. Strain through a cheesecloth, and add to the fruit juices. Chill and freeze.
2 quarts fresh ripe peaches 2 cups sugar
Juice of 1 1/2 lemons 1 quart water
Scald the peaches. Remove the skins and the pits, and rub the fruit through a colander. Boil the sugar and water together for five minutes, and cool. To the syrup add the peach pulp and the lemon juice. Turn into a freezer. Stir until firm.
2 cups water 1 cup sugar Juice of 3 lemons
2 cups ice-water
1 can grated pineapple
1 pineapple shredded
Make a syrup by boiling the water and sugar together fifteen minutes. Add the pineapple and lemon juice. Cool, strain, add ice water, and freeze to a mush, using equal parts salt and ice. If fresh fruit is used, more sugar will be required.