234— Pineapple Sherbet. 1 can of pineapple — or J of a pineapple. 1 cup sugar. 2 cups water. 2 whites of eggs✪ Pineapple Sherbet. Make a boiling syrup of the sugar, the pineapple juice and part of the water. Ohop the fruit, simmer it a few minutes in the syrup then mash through a strainer into the freezer, using the remainder of the water to help it through. Freeze, add the whites whipped and beat up and finish freezing. Note. — The canned pineapple is gen- erally riper and sweeter than the fresh fruit that is sent to Northern markets. When the latter is used it should be cut up, have hot syrup poured over and al- lowed to steep till cold. Two cans con- tain about IJ pounds of pineapple. The juice of a lemon is sometimes added to a pineapple ice when the fruit is very sweet. Cost of material — about the same as cherry sherbet, or 25 to 30c per quart or 4c per plate. 235— Peach Sherbet. 3 cups of sliced mellow peaches, 1 large cup sugar. 2 cups water. The kernels of half the peaches✪ Peach Sherbet, or J a peach leaf. 2 whites of eggs. Make boiling syrup of the sugar and water stew the peach kernels and put in it a few minuies to extract the flavor, pass through a strainer into the freezer, freeze, add the whites and freeze again . Cost— Same as lemon sherbet, 2 to 3c per plate. 236— Water Ices. The same as the sherbets with the white of eggs or gelatine left out, except that as a rule they cannot be well made with cooked or scalded fruit as sherbets can, but should have the expressed juice of the raw fruit mixed with water and sugar. Some kinds of fruit, especially 74 SAN FRANCISCO HOTEL OAZETJES cherries, grapes and peaches have the gumrny property that causes them to be- come light and white in the freezer if beaten much, precisely as if eggs or jel- ly had been added; consequently when water ices are desired to serve almost as beverages at evening parties they are better frozen in an old fashioned freezer, Bcrapea down from the sides with a palette knife and not beaten too much. 237- -Strawberry Water Ice. 1 quart strawberries, 2 cups sugar. 3 cups water✪ Strawberry Water Ice. Cover the strawberries with the sugar and let them remain some time to form a thick red S)'rup. Pick out a few of the berries to be mixed in the ice at last. Rub the rest through a strainer into the freezer with the syrup and add the water. Freeze without much beating if a crimson ice is wanted, and add coloring if neces- Bary. Throw the reserved berries on top of the strawberry ice in the freezer and mix them in when the ice is to be served. Cost of material — strawberries 25, sugar 10, ice and salt 15; 50c for 3 pints or from 8 to IG plates or glasses, or 3 or 4 cents each. 238— Lemon Water Ice. The same as lemon sherbet without the white of eggs. A good strong lem- onade made in the common way answers as well to freeze; the difference is that it takes three times as many lemons as by the other method of scalding the grated rind to draw the flavor. 239— Raspberry Water Ice. 3 cups raspberries. IJ cups sugar. 2 cups water✪ Raspberry Water Ice. Mash the berries and ougar together and rub them through a strainer into the freezer using the water to help when the pulp is dry. Freeze without much beating. Cost — same as strawberry water ice« Three pints. 240— Pineapple Water Ice.

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234— Pineapple Sherbet. 1 can of pineapple — or 1/3 of a pineapple. 1 cup sugar. 2 cups water. 2 whites of eggs. Make a boiling syrup of the sugar, the pineapple juice and part of the water. Chop the fruit, simmer it a few minutes in the syrup then mash through a strainer into the freezer, using the remainder of the water to help it through. Freeze, add the whites whipped and beat up and finish freezing. Note. — The canned pineapple is generally riper and sweeter than the fresh fruit that is sent to Northern markets. When the latter is used it should be cut up, have hot syrup poured over and allowed to steep till cold. Two cans contain about IJ pounds of pineapple. The juice of a lemon is sometimes added to a pineapple ice when the fruit is very sweet. Cost of material — about the same as cherry sherbet, or 25 to 30c per quart or 4c per plate. 235— Peach Sherbet. 3 cups of sliced mellow peaches, 1 large cup sugar. 2 cups water. The kernels of half the peaches, or 1/2 a peach leaf. 2 whites of eggs. Make boiling syrup of the sugar and water; stew the peach kernels and put in it a few minutes to extract the flavor, pass through a strainer into the freezer, freeze, add the whites and freeze again. Cost— Same as lemon sherbet, 2 to 3c per plate. 236— Water Ices. The same as the sherbets with the white of eggs or gelatine left out, except that as a rule they cannot be well made with cooked or scalded fruit as sherbets can, but should have the expressed juice of the raw fruit mixed with water and sugar. Some kinds of fruit, especially cherries, grapes and peaches have the gummy property that causes them to become light and white in the freezer if beaten much, precisely as if eggs or jelly had been added; consequently when water ices are desired to serve almost as beverages at evening parties they are better frozen in an old fashioned freezer, scraped down from the sides with a palette knife and not beaten too much. 237- -Strawberry Water Ice. 1 quart strawberries, 2 cups sugar. 3 cups water. Cover the strawberries with the sugar and let them remain some time to form a thick red S)'rup. Pick out a few of the berries to be mixed in the ice at last. Rub the rest through a strainer into the freezer with the syrup and add the water. Freeze without much beating if a crimson ice is wanted, and add coloring if necessary. Throw the reserved berries on top of the strawberry ice in the freezer and mix them in when the ice is to be served. Cost of material — strawberries 25, sugar 10, ice and salt 15; 50c for 3 pints or from 8 to IG plates or glasses, or 3 or 4 cents each. 238— Lemon Water Ice. The same as lemon sherbet without the white of eggs. A good strong lemonade made in the common way answers as well to freeze; the difference is that it takes three times as many lemons as by the other method of scalding the grated rind to draw the flavor. 239— Raspberry Water Ice. 3 cups raspberries. 1 1/2 cups sugar. 2 cups water. Mash the berries and sugar together and rub them through a strainer into the freezer using the water to help when the pulp is dry. Freeze without much beating. Cost — same as strawberry water ice« Three pints. 240— Pineapple Water Ice.

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