Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/149

Rh and sherbets so I will not set down an endless amount of formulas for same. Every fruit and flavor under the sun may be used in. ices and sherbets, satisfactorily if a little judgment is used.

LEMON JUICE FOR ICES.

Place in a gallon jar 6 lemons, cut in two, add ½ pound Citric Acid and cover all with water.

Use this to temper your ices with, adding to suit taste.

PINEAPPLE ICE.

Add grated pineapple to stock ices after flavoring to taste with lemon juice. Use 1 gallon pineapple to 10 gallon ices.

CHERRY ICE.

Make batch of stock ice, coloring red. With lemon make sour to suit taste.

Add Maraschino cherries and cherry or almond extract to suit. Use 1 gallon cherries to 10 gallon, leaving them whole or chopping them is optional.

YVETTI PUNCH.

Color stock ice violet, make a trifle sour with lemon juice and flavor lightly with Creme Yvetti Cordial.

CREME-DE-MENTHE PUNCH.

Make same as Yvetti Punch, coloring green and using Creme-de-Menthe for flavor.