Page:The Boston cooking-school cook book (1910).djvu/507

 Café Frappé

White 1 egg 1/2 cup cold water 1/2 cup ground coffee 4 cups boiling water 1 cup sugar

Beat white of egg slightly, add cold water, and mix with coffee; turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored.

Cranberry Frappé

1 quart cranberries 2 cups water 2 cups sugar Juice 2 lemons

Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt.

Grape Frappé

4 cups water 2 cups sugar 2 cups grape juice 2/3 cup orange juice 1/4 cup lemon juice

Prepare and freeze same as Pineapple Frappé.

Pomona Frappé

1-1/2 cups sugar 4 cups water 1 quart sweet cider 2 cups orange juice 1/2 cup lemon juice

Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon juice. Cool, strain, and freeze to a mush.

Clam Frappé

20 clams 1/2 cup cold water

Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.