The "Queen" cookery books: Ices

Melon Sorbet. — Peel and pound a medium- sized melon till smooth, then add to it half a pint of water, 3oz. of sugar, the juice of two lemons and two oranges, and another half pint of water, tammy it all, and half freeze, then add a couple of good tablespoonfuls of Italian meringue, re - freeze, and when quite smooth add rather more than half a gill of curacao, and finish freezing. Seiwe garnished with thinly shred slices of melon, previously sprinkled generously with champagne and caster sugar (and a tiny pinch of ginger, if liked), and iced. Noyeau and Lemon Sorbet. — Make a noyeau water ice by freezing together tiU thick a pint of cold water, six tablespoonfuls of noyeau syrup, and a liqueur-glassful of noyeau, then add two or three tablespoonfuls of Italian meringue and re-freeze till smooth. Dish it in cups (either ice or glass), alternately with a lemon sorbet, and serve garnished with crystallized rose leaves and violets. (This sorbet is equally good if apricot water ice flavoured with a spoonful or two of rum is used instead of the lemon.) For the lemon sorbet mix the half frozen water ice with Italian meringue, and when quite smooth add to it a good glassful of brandy. Orange Sorbet. — Eub off the yellow part of the rind of eight oranges on to half a pound of loaf sugar, then pour on to this a pint of boiling v ater, and let it stand till cool, when you add to it the juice of the oranges, three tablespoonfuls of brandy, a gill of curacao liqueur syrupp, and three or four spoonfuls of orange flower water, freeze to a stiff batter, add two full spoonfuls of Italian meringue, and freeze till stiff, then serve garnished with finely shredded candied orange peel, marinaded in a little brandy. Orange Sorbet (Tangerine).—Peel 12 Tangerine oranges and infuse their peel in a pint of boiling water for fifteen to twenty minutes, but without letting it boil ; pulp the oranges through a sieve and add this pulp with 4oz. of caster sugar to the water in which the peel was infused, and when it is quite cold freeze to a batter, add two or three spoonfuls of Italian meringue, and re-freeze till quite smooth, when you add a glass of brandy and one of curacao, and finish freezing. Serve garnished with crystallized orange flowers previously sprinkled with orangeflower water. Peach Sorbet with Champagne. — Pound threequarters of a tin of canned peaches, add to this pulp haK a pint of water, 3oz. to 4oz. of sugar and the juice of two oranges. Tammy, add to it a wineglassful of maraschino or noyeau syrup, and half a pint of champagne, re-freeze, and serve with quartered peaches, previously sprinkled with champagne and caster sugar, and set in the ice cave till frozen. Pineapple Sorbet. — Peel and mince small a moderate-sized pine, and put it in a bowl with a pound of caster sugar, the juice of two lemons and of one orange, and about one and a-haff pints of water ; pound this all together and let it stand for a little, covered, then crush it all through a sieve, E 2 pressing it all well to extract all the juice possible, and freeze to a batter, when you add a wineglassful of rum, finish freezing and serve garnished with crystallized pineapple cut up small and sprinkled with rum.