Page:The Boston cooking-school cook book.djvu/510

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2 cups sugar 3 tablespoons lemon juice 2 cups water 1 cup fruit syrup 4% cup seeded and finely cut 14 grated nutmeg © raisins ty cup port wine 34 cup orange juice Whites 3 eggs

Make syrup by boiling water and sugar ten minutes; pou: over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.

4 cups water | 1g cup orange juice | 2 cups sugar 1g eup tea infusion 4g cup lemon juice 1g cup rum

Prepare and freeze same as Cardinal Punch.

1 shredded pineapple 2 tablespogns Maraschino 3 oranges (pulp) 1 tablespoon lemon juice 3 bananas sliced _ Few grains salt Powdered sugar

Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice Il and garnish with strawberries and angelica.

Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curacoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.

1 quart thin cream 3 cup sugar 11g tablespoons vanilla

Mix ingredients, and freeze.