Boil the sugar and water together for five minutes, take from the fire, add the lemon juice, and skim. When cold, add the grape juice, and freeze as directed.

If fresh grapes are to be used, select Muscatels or Concords. Pulp the grapes, boil the pulps, press them through a sieve, and add the skins and the pulps to the sugar and water. Boil five minutes, press as much as possible through a sieve, and freeze.

This will serve eight persons.

LEMON WATER ICE

4 large lemons 1 quart of water 1-1/4 pounds of sugar

Grate the yellow rind of two lemons into the sugar, add the water, stir over the fire until the sugar is dissolved, and boil for five minutes.

Strain, and stand aside to cool. When cold, add the juice of the lemons, and freeze as directed on page 63.

This will serve six persons.

GINGER WATER ICE

6 ounces of preserved ginger 4 lemons 1 quart of water 1 pound of sugar

Put four ounces of the ginger through an ordinary meat grinder, and cut the remaining two ounces into fine bits. Boil the sugar and water together for five minutes, and add the lemon juice and ground ginger. Take from the fire, add the bits of ginger, and, when cold, freeze as directed. Ginger water ice is better for a two hour stand, after it is frozen. Nice to serve with roasted or braised beef.

This will serve six persons; in small punch gla.s.ses, eight.

MILLE FRUIT WATER ICE

1/2 pint of grape juice 6 lemons 1 orange 4 tablespoonfuls of sherry 1/2 pound of preserved cherries or pineapple, or both mixed 1-1/2 pounds of sugar 1 quart of water

Grate the yellow rind of the orange and one lemon into the sugar, add the water, stir over the fire until the sugar is dissolved, boil five minutes, and strain. Add the fruit cut into small pieces, the juice of the orange and the lemons; when cold, add the grape juice and sherry, and freeze, using the dasher. Do not stir rapidly, but stir continuously, as slowly as possible. When the mixture is frozen, remove the dasher and repack the can; ripen at least two hours.

This is one of the nicest of all the water ices, and may be served on the top of Coupe St. Jacque, or at dinner in sherbet gla.s.ses with roasted veal or beef.

This will serve ten persons.

ORANGE WATER ICE

12 large oranges 1 pound of sugar 1 quart of water

Grate the yellow rind from three oranges into the sugar, add the water, boil five minutes, and strain; when cold, add the orange juice, and freeze as directed for water ices.

This will serve ten persons.

POMEGRANATE WATER ICE

12 good sized pomegranates 1 pint of water 1 pound of sugar

Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin; press them with a potato masher in the colander, allowing the juice to run through into a bowl; be careful not to mash the seeds. Add the sugar to the juice and stir until it is dissolved; then add the water, cold, and freeze. This is very nice to serve with a meat course, and also nice for the garnish of a fruit salad.

This will serve six persons.

PINEAPPLE WATER ICE

2 ripe pineapples or 1 quart can of grated pineapple 1 quart of water 1-1/2 pounds of sugar Juice of two lemons

Pare the pineapples, remove the eyes, and grate the fruit into the water.

Add the sugar and lemon juice, boil five minutes, and, when cold, freeze as directed on page 63.

This will serve ten persons.

STRAWBERRY WATER ICE

1 quart of strawberries 1 pound of sugar 1 quart of water Juice of two lemons

Add the sugar and the lemon juice to the stemmed strawberries, let them stand one hour; mash them through a colander, and then, if you like, strain through a fine sieve. Add the water, and freeze as directed on page 63.

This will serve eight persons.

RASPBERRY WATER ICE

1 quart of red raspberries 1 pound of sugar 1 quart of water Juice of two lemons

Add the sugar and the lemon juice to the raspberries, stir and stand aside one hour. Press through a sieve, add the water, and freeze as directed on page 63.

This will serve eight persons.

ROMAN PUNCH

Make one quart of lemon water ice. When ready to serve, fill it into small punch gla.s.ses, make a little well in the centre and fill the s.p.a.ce with good Jamaica rum.

This will serve eight persons.

SOUR SOP SHERBET OR ICE

Squeeze the juice from one large sour sop, strain, and add four tablespoonfuls of sugar, boiled a moment with four tablespoonfuls of water.

Freeze as directed on page 63.

A quart of sour sop when frozen will serve six persons.

CRANBERRY SHERBET