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Rh juice and finish the freezing. Serve it in the melon rind or mold it. To mold, line a melon-mold with a layer one inch thick of the frozen cream, colored green, and fill the center with the plain cream.

1 pint of milk, 1 pint of cream, 1½ pints of peach pulp, 2½ cupfuls of sugar.

Add half of the sugar to the peach pulp and let it stand for two or three hours, then press it again through a sieve or colander.

Scald the milk with half of the sugar, let it cool, half freeze it, and then add the cream and peach pulp and finish freezing.

Express the juice from any fruit, dilute it with a little water, or leave it pure, make it very sweet with sugar, or, preferably, sugar syrup, and add a very little lemon juice. Freeze the mixture.

Syrup from preserve-jars, diluted to the right degree, makes good water-ice.

Water-ices are difficult to mold, so it is better to serve them in glasses or in individual dishes.

Juice of four large lemons, Juice of one orange, 2½ cupfuls of sugar.

Boil the sugar and water for ten minutes, then add the fruit juice, strain it, and when it is cold freeze it.