Kentucky receipt book

Four cups of water, 2 cups of granulated sugar, 2 cups of orange juice, % cup of lemon juice, the grated rind of 2 lemons or oranges. Boil water and sugar 20 minutes; add fruit juice and rind; cool, strain and freeze. Raspberry Sherbet. Take 1 gallon of water and add to it 3 pints of granulated sugar, boil to a syrup. Let get cool, add juice of 10 lemons and juice of 2 quarts of pink raspberries that have been strained, then freeze. Apricot Ice. Take more than a quart of water and sweeten to taste. Let come to boiling point, then let cool. Add 1 can of apricots that have been well mashed. Orange Ice. Take 1 quart of water and add to it 1% pints of granulated sugar. Boil to a syrup; when cold add the juice of 8 oranges and juice of 3 lemons, then freeze. Grape Sherbet. Add to 1 quart of grape juice, sweetened to taste, 2 coffee cups of orange juice sweetened; when partially frozen stir in the well-beaten white of 1 egg and 1 tablespoon granulated sugar. Remove dasher and let it harden. Lemon Sherbet. Squeeze the juice from 10 lemons and add 2 quarts of water and iy2 pints of granulated sugar; then freeze. Lemon Ice. The juice of 6 lemons with the grated rind of 2 lemons, 2 large sweet oranges, with the juice and grated rind. Squeeze out juice and steep in it 2 hours the rind of 1 orange and 1 lemon. Press through sieve and add 1 pint of cold water and 2 tumblers of granulated sugar. Stir until dissolved, then freeze. Remove dasher and leave for several hours to harden. Currant Ice. Take pink raspberries and currants in equal proportion. Mash fruit and press through jelly bag. Have 1 pint of fruit juice, 1 pint of cold water and 1% pints granulated sugar and freeze, or make a sherbet by heating juice, water and sugar and pour boiling hot over whites of 2 eggs beaten to a froth. Cool and freeze. Orange Frappe. Make a syrup with 2 tumblers of granulated sugar and 2 tumblers of cold water; boil about 20 minutes, the grated rind of 1 orange may be added. Have 2 tumblers of blood orange juice or Florida orange juice, add to the syrup with juice of 2 lemons. Strain and freeze. Use preceding recipe and substitute juice from white canned cherries. Prepare and freeze. Watermelon Ice. One quart of juice from watermelon, 1 pint of cold water, 2% tumblers granulated sugar, juice of 2 lemons. Squeeze juice from melon and strain ; add the cold water, sugar and lemon juice. Freeze hard. Apricot Ice. One quart can of apricots, 1-3 box of gelatine, 1 quart of water. Put gelatine to soak 15 minutes in a cup of cold water, then disslove it by pouring in 1 quart of hot water. Mash the apricots with the juice in a cheesecloth bag, squeezing it well, then sweeten to taste. The whites of 2 eggs, beaten very stiff, may be added when it begins to freeze. FROZEN PUNCH Roman Punch. Three dozen lemons, 1 dozen oranges, 1 pound granulated sugar, 1 quart of cold water, % pint of whisky. Make sugar into a syrup and add enough water to moisten it. When cold put in orange and lemon juice, also the water, rum and whisky. Freeze to a mush. This quantity will serve 3 dozen people. Frozen Punch. Boil 1 quart of strong lemonade 10 minutes, add 1 tablespoon each of canned cherries, peaches, pineapple and strawberry juice. Freeze to a mush. When serving place thin slices of bananas and a few cherries in each glass with 1 slice of lemon on top. Romaji Punch. • Squeeze 1 dozen oranges and 1 dozen lemons. Make a syrup of iy2 pints granulated sugar and enough water to moisten. Add 1% quarts of water and orange and lemon juice. When it begins to freeze add 1 pint of rum. Serve in punch glasses. Claret Punch.