1919 Home made beverages

Chapter V.

FRAPPES

Making Frappes FRAPPES are semi-frozen beverages, served in glasses or "ice cups," and are considered delicious drinks in the hot season. They are mainly composed of fruit juices, with an addition of sugar or syrup. They are also made of different kinds of punch, such as champagne, coffee, etc. In point of color they should correspond with the nature of fruit used. The freezing process should consist of the preparation being placed in a freezer or packer imbedded in broken salted ice, the vessel is twisted to the right and left alternately with the hand. As the composition becomes frozen up the sides of the can remove it with a palette knife by scraping it down into the composition and mix it with a spatula, remem- bering that frappe' must be only half frozen, resembling snow, and just sufficiently liquid to admit of its being poured into glasses.

Blackberry

Juice of 1 lemon; blackberry syrup, J^ oz.; raspberry syrup, Yi oz. Fill a 14-oz. glass two-thirds full of shaved ice. Shake well; do not strain; ornament; with fruit and use real straws.

Chocolate

Dissolve 1 lb. of chocolate (powdered) with 4 qt. of water, adding 2 lb. of sugar, seeing that the chocolate is 66