1920 What to Drink E L Bertha

ICE CREAMS, SORBETS, SHERBETS

167

TEA SHERBET

2 cupfuls of tea, I cupful of sugar, I lemon, I orange, i cupful of water.

Melt the sugar in the water and allow to begin to boil; take from the fire and add the juice of the lemon and orange; stir well, add the tea and freeze.

APPLE ICE

i quart of tart red applesi, l£ cupfuls of maple sugar, 3 cupfuls of water, 1 tablespoonful of lemon juice.

Wash, quarter and remove the core, but do not pare the apples. Put them into a saucepan with the water; boil rapidly until soft. Mash and add the maple sugar. When cold press through a fine sieve, add the lemon juice and freeze. LEMON ICE i cupful of sugar, 3 lemons, Water. Add a cupful of sugar to the zest of one lemon and the juice of three ; add enough water to make a quart. Allow this to come to the boiling point, cool, strain and freeze.

LOGANBERRY ICE

2 cupfuls of loganberry juice, I cupful of sugar, i tablespoonful of lemon juice.

add the sugar and when cold add the lemon

Boil the water ;