Miss Parloa's kitchen companion

Mash the fruit and sugar together, and let the mixture stand for one hour ; then add the water, and place it on the fire. Cook for twenty minutes after the liquid begins to boil. At the end of that time strain and cool ; and when cool, freeze. Currant Sherbet. Put a pint of sugar into a quart of boiling water, and boil for half an hour ; then add a pint of currant juice and the juice of two lemons. When cold, freeze. Roman Punch. The materials required are: the juice of six large lemons and of one orange, one pint and a gill of sugar, one quart and a gill of water, one gill of sherry, two table-spoonfuls of Jamaica rum, and the whites of four eggs. Boil together one quart of water and one pint of sugar for half an hour ; add the fruit juice and set away to cool. When the mixture is cold, put one gill of sugar and one gill of water in a small saucepan, and place on the fire; boil for fifteen minutes. While the syrup is cooking, beat the whites of the eggs to a stiff, dry froth. Beat the hot syrup into this, pouring it into the saucepan in a thin stream, and beating all the time. Beat this mixture for about four minutes after all the syrup has been added, and set away to cool. Now pack the punch mixture. Freeze for twenty minutes, turning the freezer all the while. At the end of that time remove the cover and take out the beater. Now add the wine, rum, and meringue. Beat well with a spoon, mixing the new ingredients thoroughly with the frozen preparation. Cover, and set away until serving-time. Serve in glasses, if convenient. The ingredients are : one quart of water, one pint of sugar, the juice of six lemons and of one orange, one gill of strong green tea, and a gill of rum. Boil the water and sugar together for twenty minutes ; add the fruit juice and tea, and set away to cool. When cool, freeze ; when frozen, beat in the rum. This rule gives *a much stronger punch than the first. - . Sorbets. Make any kind of sherbet and half freeze it, and you have a simple sorbet. Generally, however, wine, rum, or some kind of cordial is added when the mixture has been frozen. Serve in glasses before or after the roast. The sorbet should be frozen only twelve or fifteen minutes. The finest kinds of sorbets are those made with the juice of several kinds of fruit. Here is a good rule : — Boil together, for twenty minutes, one pint of sugar, one quart of water, and one pint of chopped pineapple. Add to this preparation one gill of lemon juice and half a pint of orange juice. When cold, strain and freeze. • GRANITES. Granites are a rough kind of sorbets. They are made of fruit juice, sugar, and water. When the small fruits are in season, some of the whole fruit frequently is added to the frozen preparation when it is served. Granites (unlike sherbets or sorbets, which must have a smooth grain) must be frozen without beating or even much stirring, as the design is to have a rough icy substance. This is peculiarly grateful to the palate in the midst of a dinner. Any kind of fruit juice may be used, or the juices of various kinds of fruit may be combined. • Raspberry Granite. This is made of three quarts of raspberries, the juice of three lemons, one pint of sugar, and a quart of water.