Page:The Boston cooking-school cook book (1910).djvu/506

 boiling water. Boil one minute, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.

Pineapple Frappé

2 cups water 1 cup sugar Juice 3 lemons 2 cups ice-water 1 can grated pineapple or 1 pineapple shredded

Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice: cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.

Pineapple Sorbet

2 cups water 2 cups sugar 1 can grated pineapple or 1 pineapple shredded 1-1/3 cups orange juice 1/2 cup lemon juice 1 quart Appollinaris

Prepare and freeze same as Pineapple Frappé.

Sicilian Sorbet

1 can peaches 1 cup sugar 2 cups orange juice 2 tablespoons lemon juice

Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.

Italian Sorbet

4 cups water 2 cups sugar 1-1/2 cups orange juice 1-1/2 cups grape fruit juice 1/2 cup lemon juice 1/4 cup wine

Prepare and freeze same as Pineapple Frappé.

Apricot Sorbet

1 can apricots 1 cup sugar 1/2 cup wine 1/4 cup lemon juice 1 pint cream

Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.