588.--STRAWBERRY ICE CREAM

1 quart strawberries 1 quart thin cream 1-1/2 cups sugar

Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze.

589.--VANILLA ICE CREAM

1 pint milk Few grains salt 1 cup sugar 1 pint cream 2 eggs 1 tablespoon vanilla

Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze.

590.--CANTON GINGER SHERBET

1/2 cup Canton ginger Juice of 1 orange 1 cup sugar Juice of 1/2 lemon 3-1/2 cups boiling water White of 1 egg

Put ginger through the food chopper, using finest cutter; add sugar and water, and boil fifteen minutes; add fruit juice; cool, and freeze. When nearly frozen, add the stiffly beaten white of egg.

591.--CIDER FRAPPe

1 quart sweet cider Juice of 3 oranges 1 cup sugar Juice of 1 lemon

Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve in frappe gla.s.ses with the roast.

592.--CRANBERRY AND RAISIN SHERBET

3 cups cranberries 1-1/2 cups sugar 1 cup seeded raisins White of 1 egg 1-1/2 cups water

Cook cranberries, raisins, and water ten minutes; press through a sieve, add sugar, and freeze; when nearly frozen add the stiffly beaten white of egg, and continue freezing until stiff and smooth.

593.--FRUIT SHERBET

1 cup sugar Juice of 1 orange 1 cup water Juice of 1 lemon 1 teaspoon gelatine 3/4 cup grated pineapple 2 tablespoons cold water 1 banana peeled and mashed

Boil sugar and water five minutes, add gelatine soaked in cold water, and stir until dissolved; add fruit; cool, and freeze.

594.--GRAPE BOMBE

Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe Filling (see No. 562) to within one inch of top, cover with sherbet, and pack in salt and ice for three hours.

595.--GRAPE SHERBET

1 cup sugar 2 tablespoons water 1 cup water 1 cup grape juice 1 teaspoon gelatine Juice of 1 lemon

Boil sugar and water five minutes; soak gelatine in cold water five minutes and add to sirup; add fruit juice, cool, and freeze. Serve in gla.s.ses with or without whipped cream garnish.

596.--JELLY SHERBET

1 teaspoon gelatine 1-1/2 cups boiling water 1/2 cup cold water White of 1 egg 2 gla.s.ses jelly

Put gelatine and cold water in the top of double boiler; let stand five minutes; add jelly and boiling water, and stir until jelly is dissolved; when cool, freeze; when nearly frozen add the stiffly beaten white of egg. This is economical if home made jelly can be used.

597.--PINEAPPLE SHERBET

2/3 cup sugar Juice of 1 lemon 2 cups boiling water White of 1 egg 1/2 can grated pineapple

Boil sugar and water for fifteen minutes, add pineapple, and lemon juice; when cool, freeze; when nearly frozen add the stiffly beaten white of egg, and finish freezing.

598.--SOMERSET SHERBET

1 banana 1 cup sugar 1/2 can apricots, or 1 teaspoon gelatine 1-1/2 cups stewed dried apricots 1/4 cup cold water 1 lemon 1 cup boiling water 1 orange

Press banana and apricots, with their juice, through a sieve; add juice of lemon and orange, and sugar; soak gelatine in cold water, dissolve in boiling water, add to fruit, cool, and freeze.

599.--STRAWBERRY SHERBET

2 cups water 1 box strawberries 1 cup sugar White of 1 egg

Boil sugar and water five minutes; mash berries, add to sirup, cool, and freeze; when nearly frozen add the stiffly beaten white of egg. If preferred, strain before freezing.

600.--FROZEN WATERMELON

Scoop out the inside of a watermelon with a large spoon; put in the freezer without the dasher, sprinkle with powdered sugar and lemon juice, and pack in equal parts of salt and ice for three hours.

CHAPTER XXVII

SAUCES FOR DESSERTS

601.--CARAMEL SAUCE

Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added.