Part 10
Select only very ripe plums; wash, remove pits, and press through a sieve. There should be a pint of this pulp and juice. Add syrup, freeze until well thickened, add the stiffly beaten whites of the eggs, and continue to turn until frozen smooth and as hard as this sort of thing can well be frozen.
CRANBERRY SHERBET
1 quart of cranberries, 1 quart of water, 1 tablespoonful of gelatine, 1½ cupfuls of syrup, 1 egg white.
Cook the cranberries in water for ten minutes. Press through a fine sieve, return to the saucepan and add the syrup, cook for five minutes, turn into the freezer, and when partly frozen, stir in the stiffly beaten white of an egg (use two egg whites if eggs are plentiful), and finish freezing.
GRAPEFRUIT SHERBET
2 cupfuls of water, 2 cupfuls of grapefruit juice, 1½ cupfuls of sugar, 1 teaspoonful of gelatine, ½ cupful of white grape juice, 1 egg white, 2 tablespoonfuls of chopped cherries.
Boil the water and sugar together for ten minutes; soften the gelatine with a little water and stir into this syrup. Cool, add the juice of grapefruit and the grape juice. Turn into a cold freezer and when the mixture begins to thicken well, add the stiffly beaten white of an egg and the cherries (two egg whites are better if eggs are not too expensive). Cover and freeze until firm and smooth.
GRAPE SHERBET
1 teaspoonful of gelatine, ¾ cupfuls of grape juice, 1 cupful of syrup or sugar, ½ cupful of honey, 2 tablespoonfuls of lemon juice, ½ cupful of water, 1 egg white.
Soak the gelatine in a little cold water; boil the syrup, honey and half cupful of water, and add the dissolved gelatine. Allow this to cool, add grape juice and the lemon juice and freeze. Open the freezer when slightly hard and add the stiffly beaten egg white. Re-cover and freeze until smooth and hard. (Two egg whites are better if plentiful.)
CRÉOLE LEMON SHERBET
3 lemons, 1 cupful of sugar, 2 cupfuls of water, 1 egg white.
Boil the water and sugar, and add the grated rind of one lemon. Cool, add the juice of three lemons, strain through a fine cloth, and freeze until partly frozen, remove the cover, add the egg white stiffly beaten. Cover again and freeze until smooth.
MILK SHERBET
2 lemons, 1 cupful of syrup, 3 cupfuls of whole milk, Candied cherries.
Mix the juice of the lemons and the syrup, add the milk very slowly, stirring constantly, as it will curdle if poured too fast. That will not spoil the sherbet, but it does not look so well and one’s appetite is helped by the appearance of one’s food.
Freeze the mixture, serve in attractive glasses, with a few chopped candied cherries.
ORANGE SHERBET
1 egg white, 2 cupfuls of orange juice, 2 tablespoonfuls of lemon juice, 1 cupful of water, ¾ cupfuls of sugar (brown sugar or syrup may be used).
Put the sugar in a saucepan with the water, bring to the boiling point, then cool. Add the orange and lemon juice, a pinch of salt and freeze.
Before the freezing is complete, add the egg white beaten stiffly; repack and continue to freeze until smooth.
STRAWBERRY SHERBET
1 quart of strawberries, 2 cupfuls of water, 1 tablespoonful of lemon juice, ¾ cupfuls of syrup or sugar, 1 egg white.
Wash and hull the strawberries, mash well and press through a cheesecloth. Add the syrup, lemon juice and water. Mix well, freeze
## partially, add the stiffly beaten egg white, and finish freezing.
RASPBERRY SHERBET
1 quart of raspberries, 1 egg white, 3 cupfuls of water, 1 cupful of syrup or sugar, 2 tablespoonfuls of lemon juice, 2 cupfuls of raspberry juice.
Mash the berries and press through a cheesecloth; pour boiling water over the syrup; add the berry juice and lemon juice and freeze. When
## partially frozen, add the stiffly beaten egg white, stir in well, and
continue to freeze until smooth.
EMERGENCY PEACH SHERBET
This might also be called an economical sherbet, for one may use just as many peaches as one has. For in this recipe one is supposed to use peaches too ripe for slicing.
Mash the peaches, and press through a coarse sieve and sweeten to taste. Half fill sherbet glasses with finely shaved ice and pour the sweetened peach pulp over. Top each serving with a preserved or candied cherry.
PINEAPPLE SHERBET
1½ pints of grated pineapple, 1½ cupfuls of syrup, 1 tablespoonful of gelatine, 1 pint of rich milk, 2 egg whites.
To the grated pineapple (canned may be used if fresh pineapple is not in season) add the syrup and the gelatine which has been dissolved in a small amount of water. Stir, pour into the chilled freezer, and freeze until about half frozen; open the freezer and add the milk; again turning the freezer until it turns with difficulty. Uncover, add the stiffly beaten whites of the eggs, turn until well mixed, and thoroughly hard.
If the dasher is removed and the sherbet repacked and allowed to stand to “ripen” for two hours, there will be a decided improvement in flavor and texture.
TEA SHERBET
2 cupfuls of tea, 1 cupful of sugar, 1 lemon, 1 orange, ½ 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
1 quart of tart red apples, 1½ 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
1 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, 1 cupful of sugar, 1 tablespoonful of lemon juice.
Boil the water; add the sugar and when cold add the lemon and loganberry juices. Freeze until smooth and hard. Repack and allow to stand for two hours.
STRAWBERRY ICE
1 cupful of sugar, 1 cupful of water, 1 quart of strawberries.
Boil the sugar and water until it bubbles. Wash and hull the strawberries; mash and press through a cheesecloth. When the syrup is cold, add the strawberry juice and pulp; mix well and freeze.
WATERMELON ICE
Ripe melon, 1½ cupfuls of sugar, 2 oranges, 1 lemon, ½ cupful of white grape juice, Pink vegetable coloring.
Remove the pulp from a ripe melon; press it through a fine sieve and add the sugar, lemon juice, orange juice and the zest of one orange and the grape juice. Color with enough vegetable color to make it a real watermelon pink; pack and freeze.
FRUIT GRANITS
Granits are really “snow waters,” frozen only enough to admit being poured. The granits are frozen in a freezer, although the Créoles usually freeze them in the “old fashioned water jugs.”
ORANGE GRANIT
1½ cupfuls of orange juice, ½ pound of sugar, 1 pint of water.
Peel six oranges very carefully, removing all the inner white part of the skin, and slice very thin. Place this in a deep bowl and sprinkle granulated sugar, allowing it to stand for five hours. Squeeze the juice from six oranges, and press the juice from the sliced ones, straining it and mixing the plain juice with this syrup. Add the water, strain and pour into a freezer; and freeze until like mush. Serve in small punch glasses.
LEMON GRANIT
1 pint of water, ½ pound of sugar, 1 cupful of lemon juice.
Extract the juice from the lemons, add the sugar and stir until dissolved; add the water and freeze until mush-like and serve in attractive punch glasses.
STRAWBERRY GRANIT
1 quart of strawberries, 1 tablespoonful of strawberry extract, 1 tablespoonful of lemon juice, 1 pound of sugar, 1½ pints of water.
Crush the berries and cover with the sugar, allowing this to stand for five hours. Strain and press through a sieve, pressing out all the juice possible. Add the lemon juice, water and the extract. Turn this into a freezer and freeze until like mush. Serve in punch glasses.
RASPBERRY GRANIT
1 quart of raspberries, 1 tablespoonful of raspberry extract, 1 pound of sugar, ½ cupful of currants, 1 pint of water.
Crush the currants and raspberries and cover with the sugar, allowing this to stand for five hours. Press through a sieve, being sure to leave no juice which can possibly be pressed out. Add the extract and water and freeze until like mush. Serve in punch glasses.
THE END.
INDEX
Apollinaris lemonade, 7
Applebloom punch, 18
Appleblow cocktail, 44
Apple bowl, 36
Apple ice, 167
Apple juice highball, 48
Apple juice, julep, 60
Apple juice rickey, 55
Apple tea (old recipe), 112
Apple tea (up-state recipe), 113
Apple water, 112
Apricot parfait, 157
Apricot syrup, 70
Apricot syrup (Créole), 70
Arrowroot with milk, 113
Arrowroot with water, 113
Aylesford fruit cup, 34
Badminton bowl, 37
Barley water, 114
Barley water made from barley flour, 114
Baseball lemonade, 2
Beef extract (raw), 125
Beef tea for convalescents, 126
Beef tea (made in jar), 124
Beef tea or broth, 124
Beef tea (raw beef), 125
Beef tea with egg, 125
Berkshire fruit punch, 21
Berkshire hot maple sauce, 144
Birch beer, 85
Birmingham bowl, 38
Blackberryade, 10
Blackberry frappé, 13
Blackberry sorbet, 162
Blackberry syrup, 71
Blackberry syrup (Créole), 70
Blackberry vinegar (Créole), 63
Black currant tea, 114
Bran tea, 115
Brazilian style coffee, 106
Bristol punch, 18
Buttermilk, 102
Buttermilk lemonade, 103
Canned cherries, 148
Canned cherries with syrup, 149
Canned, preserved or dried cherries for sundaes, 148
Cantaloupe cocktail, 43
Canton cup, 34
Canton lemonade, 6
Canton milk shake, 100
Cardinal bowl, 37
Carrot gruel, 120
Catawba grape cobbler, 55
Caudle (old New England recipe), 115
Cerise cocktail, 45
Cherry frappé, 17
Cherry parfait, 157
Cherry syrup, 71
Cherry syrup (Créole), 71
Cherry syrup (New England), 72
Cherry water, 65
Chicken broth, 126
Chocolate, 110
Chocolate caramel sauce, 146
Chocolate cream float, 88
Chocolate cream punch, 89
Chocolate (Créole), in
Chocolate, egg and milk, 87
Chocolate flip, 58
Chocolate malted milk, 95
Chocolate malted milk with egg, 95
Chocolate milk, 87
Chocolate punch, 24
Chocolate punch, 89
Chocolate (recipe 1845), 110
Chocolate sauce with syrup, 146
Chocolate shake, 88
Chocolate soda, 90
Chocolate syrups, 76
Chocolate syrup (for bottling), 77
Chocolate syrup from unsweetened chocolate, 77
Chocolate syrup (immediate use), 77
Cider, 85
Cider cup, 32
Cider highball, 48
Cider punch, 19
Clam broth, 128
Clam juice (commercial), 128
Clover leaf cocktail, 44
Cobblers, 55
Cocktails, highballs, fizzes, cobblers, sours and juleps, 40
Cocktails made from fruit juices, 44
Cocoa, 109
Cocoa and chocolate, 109
Cocoa (Créole), 111
Cocoa nogg, 88
Cocoa No. 2, 110
Cocoa (old New England recipe), 111
Cocoanut ice cream, 154
Coffee, 105
Coffee, Batavia style, 107
Coffee cream, 91
Coffee, chocolate, cocoa and tea, 105
Coffee, egg and milk, 90
Coffee foam, 91
Coffee frappé, 14
Coffee malted milk, 97
Coffee malted milk, egg and ice cream, 97
Coffee-maple punch, 92
Coffee marshmallow, 92
Coffee milk (date 1845), 91
Coffee parfait, 156
Coffee punch, 90
Coffee-rose punch, 92
Coffee sauce with sugar, 145
Coffee sauce with syrup, 145
Coffee syrup, 78
Coffee syrup No. 2, 78
Cold milk drinks, hot milk drinks and buttermilk, 87
Columbia pineapple punch, 23
Commercial beef tea or broth, 128
Concord grape cobbler, 56
Cranberry sherbet, 163
Cream and carbonated water, 116
Cream syrup, 78
Créole flip, 57
Créole “frog” lemonade, 5
Créole lemon sherbet, 164
Cucumber cocktail, 40
Cup à la medley, 35
Cup de luxe, 31
Crushed peaches, 161
Currant shrub (date 1845), 64
Currant syrup, 72
Currant water, 67
Débutante punch, 19
Dried cherries, 150
Drinks for invalids and small children, 112
Easily made frappés, 15
Easy peach ice cream, 156
Economical frappés, 16
Egg lemonade, 2
Egg nogg, 94
Egg phosphate, 132
Egg snowdrift, 99
Egg white and milk (English recipe), 115
Egg white, lemon and carbonated water, 116
Egg white, orange juice and carbonated water, 117
Egg white, orange juice and distilled water, 117
Egg yolk, lemon juice and carbonated water, 117
Emergency peach sherbet, 166
English cider bowl, 38
English coffee, 106
English ginger beer, 83
Excellent coffee, 107
Fairy punch, 31
Flaxseed tea, 118
Flips from fruits, 57
Florida punch, 27
Florida sour, 53
Florida West Coast cup, 35
Frappés, 12
French drip coffee, 106
Fresh mint punch, 28
Frosted banana cream, 161
Frozen peaches, 161
Frozen pudding, 153
Fruitades, iced, frappéd and hot, 1
Fruitades and sodas from juices of canned fruits, 9
Fruit bowl, 36
Fruit fizzes, 49
Fruit granits, 168
Fruit juice sours, 51
Fruit lemonade, 2
Fruit punches, fruit cups and fruit bowls, 18
Fruit sauce, 146
Fruit vinegars, shrubs and waters, 61
Fruit waters, 65
General Harrison’s egg nogg, 129
Georgia mint julep, 59
Ginger ale highball, 47
Ginger ale julep, 59
Ginger ale lemonade, 3
Ginger ale punch, 20
Ginger beer, 82
Ginger-grape highball, 48
Ginger rickey, 54
Golden fruit fizz, 49
Golden mist cocktail, 44
Grape egg phosphate, 133
Grape and pineapple parfait, 158
Grape juice lemonade, 3
Grape juice No. 2, 82
Grape juice, root beer and cider, 80
Grape juice sour, 52
Grape sherbet, 164
Grape syrup (Créole), 72
Grapefruit cocktail, 43
Grapefruit and orangeade, 3
Grapefruit sherbet, 163
Green tea ice cream, 156
Grenadine frappé, 16
Grenadine highball, 48
Grenadine milk shake, 98
Grenadine punch, 20
Gruel (English recipe), 118
Gum syrup, 69
Happy thought, 131
Harvest punch, 132
Heavy fudge sauce, 142
Highballs, non-alcoholic, 46
Home-made koumiss, 120
Honey blossom punch, 22
Honey sauce, 145
Horse’s neck, 130
Hot lemonade, 11
Hot malted milk, 102
Hot malted milk with coffee, 102
Hot maple sauce, 144
Hot milk, 101
Hot milk drinks, 101
Hot milk with celery salt, 101
Hot spiced lemonade, 12
Hot tea with mint, 109
Ice cream (inexpensive), 152
Ice creams, sorbets, sherbets, water ices and granits, 151
Iced tea, 109
Iced tea with mint, 109
Indian meal gruel (yellow corn), 118
Irish or Iceland moss, 120
Italian lemonade, 8
Jack frost sour, 51
Jersey sour, 54
Juleps which cheer but do not inebriate, 58
Kaaterskill cup, 33
Kaffee “kultur,” 107
“Lacto,” 103
Left-over cocoa, 93
Left-over coffee, 93
Lemon egg phosphate, 133
Lemon froth, 11
Lemon granit, 169
Lemon ice, 167
Lemon phizz, 50
Lemon-raspberry frappé, 12
Lemon syrup, 73
Lemon whey, 123
Limeade, 4
Limeade with lime syrup, 5
Lime syrup, 76
Linseed tea, 121
Loganberry bowl, 39
Loganberry cup, 32
Loganberry egg phosphate, 134
Loganberry fizz, 50
Loganberry highball, 47
Loganberry ice, 167
Loganberry punch, 21
Loganberry sour, 53
Malaga cocktail, 43
Malted egg-milk, 98
Maple beer, 83
Maple bisque, 159
Maple fudge sauce, 143
Maraschino cocktail, 45
Marshmallow ice cream, 153
Marshmallow sauce, 142
Marshmallow sauce No. 2, 143
Marshmallow sauce with syrup, 143
Mary’s favorite, 131
Meat broths and teas, 124
Metropolitan raspberry punch, 30
Milk and carbonated water, 116
Milk and vichy with syrup, 101
Milk applebloom, 98
Milk punch, 24
Milk shake, 94
Milk sherbet, 164
Milk whey, 123
Mint ginger ale, 4
Mint-loganberry cup, 34
Miscellaneous drinks, 129
Mock champagne cobbler, 56
Mock champagne frappé, 16
Mock champagne punch, 28
Mock claret punch, 26
Mock Créole claret punch, 26
Mock maraschino cherries, 149
Mutton broth with barley, 127
Mutton tea, 126
Nectar for dog days, 130
Non-alcoholic cocktails, 40
Oatmeal gruel, 119
Oatmeal water, 132
Old-fashioned caudle (English recipe), 115
Orange cocktail, 42
Orange county punch, 25
Orange flower syrup, 74
Orange granit, 168
Orange grapeade, 4
Orange ice cream, 152
Orange-lemonade, 6
Orange milk, 99
Orange sauce, 147
Orange sherbet, 165
Orange stream, 131
Orange syrup, 73
Orange vinegar, 64
Orange water, 66
Orangeblossom cocktail, 45
Orchard cocktail, 46
Orgeat lemonade, 7
Orgeat syrup, 73
Oyster broth, 127
Peach cocktail, 41
Peach delight, 160
Peach frappé, 16
Peach melba, 160
Peach syrup, 74
Pineapple frappé, 14
Pineapple ice cream, 155
Pineapple sherbet, 166
Pineapple syrup, 75
Pineapple vinegar, 64
Pineapple water, 67
Pistachio ice cream, 152
Plain lemonade, 6
Plain syrup, 68
Plain syrup (Créole), 68
Plain syrup No. 2, 68
Plain syrup (old recipe), 69
Plain syrup (quickly made), 69
Plum punch, 30
Plum sorbet, 163
Potato gruel (English recipe), 119
Popular pineapple punch, 25
Preserved cherries, 149
Prune sauce, 144
Prune tea, 121
Punch à la Parisienne, 23
Punches from syrups, 29
Purple fizz, 50
Purple grape juice highball, 47
Raspberryade, 10
Raspberry and currant syrup, 75
Raspberry flip, 58
Raspberry frappé, 15
Raspberry granit, 169
Raspberry lemonade, 8
Raspberry malted milk, 96
Raspberry milk shake, 94
Raspberry parfait, 159
Raspberry sherbet, 165
Raspberry shrub, 65
Raspberry syrup, 75
Raspberry vinegar (Créole), 62
Raspberry vinegar (date 1845), 61
Raspberry vinegar (mother’s), 61
Raspberry vinegar (New England), 62
Raspberry water, 66
Rice gruel, 119
Rice milk, 122
Rice water, 121
Rickeys from fruit juices, 54
Root beer, 84
Rose ice cream (with condensed milk), 154
Rose-mint cup, 32
Royal fruit fizz, 51
Royal rickey, 55
Russian tea, 108
Saratoga cooler, 129
Sarsaparilla with cream, 132
Sauces for sundaes, 142
Shakes, noggs and punches (milk), 87
Sillabub, 99
Sillabub with grape juice, 100
Silver fruit fizz, 49
Snowball, 130
Soda cocktail, 46
Soda lemonade, 8
Soda nectar, 129
Some unusual frozen dainties, 156
Sorbets, sherbets, ices, granits, 162
Sour à la Créole, 52
Sour delicious, 53
Spruce beer, 84
Sparkling cider bowl, 39
Staunton fruit punch, 27
Strawberry cocktail, 42
Strawberry frappé, 14
Strawberry frappé, No. 2, 15
Strawberry granit, 169
Strawberry ice, 168
Strawberry ice cream, 155
Strawberry lemonade, 9
Strawberry-lemon froth, 11
Strawberry-lemon punch, 29
Strawberry malted milk with ice cream, 96
Strawberry milk shake, 95
Strawberry punch, 26
Strawberry sauce, 147
Strawberry sherbet, 165
Strawberry soda, 10
Strawberry syrup, 76
Strawberry vinegar, 63
Strawberry vinegar (Créole), 63
Strawberry water, 66
Sundaes, 135 to 141
Syrups, fruit and plain, 68
Tea, 108
Tea making, 108
Tea frappé, 13
Tea julep, 60
Tea-rhubarbade, 5
Tea sherbet, 167
Thick milk, 123
Toast water, 122
To make grape juice, 80
To make preserves and shrub from same cherries, 149
Tomato cocktail, 41
To boil cider (old New England recipe), 86
To keep cider sweet and sparkling (date 1845), 86
Treacle (molasses) posset, 123
Turkish coffee, 107
Tutti frutti sauce, 147
Vanilla flip, 57
Vanilla ice cream, 151
Vanilla ice cream (French), 151
Vanilla malted milk with chocolate ice cream, 96
Vanilla milk punch, 24
Vanilla syrup, 79
Vienna coffee, 106
Vichy and milk, 101
Violet fizz, 51
Watermelon cocktail, 42
Watermelon ice, 168
White grape juice cup, 33
White grape juice cobbler, 57
White grape juice frappé, 13
White grape juice highball, 46
White grape juice lemonade, 7
White grape rickey, 54
TRANSCRIBER’S NOTE
The index was not checked for proper alphabetization or correct page references.
Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources.
Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.
Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.
Page 82: Added missing section header for ‘ROOT BEERS’ 148: ‘hotesss’ replaced with ‘hostess.’