Use one quart boiling water, one pint sugar, four lemons and four ounces of candied ginger cut in fine pieces. Shave off the peel from two lemons in thin parings; be careful not to get any of the lighter colored rind below the cells. Put the parings into a bowl, add the boiling water, and let it stand ten minutes, closely covered. Cut the lemons in halves, squeeze out the juice and steep the finely cut ginger into it; then add all the sugar to the water. When cold strain and freeze.
Peel one dozen blood oranges, cut them in halves across the sections, remove the seeds and squeeze out the juice with a lemon squeezer. Add one pint of fine sugar and one quart water. Mix until the sugar is dissolved, then strain and freeze.
Prepare a pineapple sherbet made tart with lemon-juice. Peel the lemons before squeezing so as not to get any of the oil of the rind into the juice. Mix the strained juice with the sherbet and freeze. Just before the punch is to be served add and mix into it one-half pint of old Jamaica rum and one pint of champagne for every two quarts of the sherbet.
Mash enough berries to make one pint of juice, add one pint of fine sugar, the juice of one lemon, and one pint boiling water; when the sugar is dissolved, strain the mixture through a cheesecloth or fine sieve and freeze.
Soak one tablespoonful gelatin in a little cold water; take one pint of water and one pint fine sugar, boil for five minutes. Dissolve the soaked gelatin in the boiling syrup. Divide six shaddocks in halves across the sections, remove the seeds, and scoop out the pulp with a teaspoon. Leave all the membranous walls of the sections in the peel. Add the pulp to the cold syrup. Mix and freeze until mushy or hard, as preferred.
Prepare same as raspberry sherbet, using strawberries in place of raspberries.
One-half pint currant juice, one-half pint raspberry juice. Use as much water as fruit juice; make the mixture very sweet with fine sugar and freeze.
One-half pint strawberry juice, one-half pint cherry and one-half pint currant juice; sweeten and freeze.
One pint orange juice, one pint pineapple, and one-half pint lemon juice; sweeten and freeze same as Macedoine No. 1.
One pint plum and one pint grape juice; sweeten and freeze same as the other Macedoines.
Boil three pints of water and one and a half pints fine sugar together for twenty minutes. Add the juice of twenty oranges and one lemon; mix well, strain, and freeze.
Use one pint cold water, one pint strained orange juice, one-half pint fine sugar, one tablespoonful gelatin, and one-quarter of a pint boiling water. Soak the gelatin in one-quarter of a pint of the cold water for ten minutes. Put the sugar and remainder of water into a bowl, add the orange juice. Dissolve the gelatin in the boiling water and add it to the mixture; stir well, strain, and freeze.
A pint and a half canned, or one large ripe pineapple, a pint of fine sugar, a pint of water, one tablespoonful gelatin. Soak the gelatin one hour in cold water. Cut the hearts and eyes from the fruit, chop it fine, add the sugar and juice of fruit. Have half of the water hot, and dissolve the gelatin in it, stir this and the cold water into the chopped pineapple and freeze.
Mix three pounds of fine sugar, three quarts water, the juice of eight lemons, one-fourth pint brandy, one-fourth pint Jamaica rum, one pony curaçoa; strain, mix in the beaten whites of eight eggs, and freeze.
Squeeze the juice of eight lemons into a bowl, add three quarts water and three pounds of fine sugar, mix and strain into freezer; add half a pint allash, a quarter of a pint orange brandy, and the whites of six eggs well beaten; stir and freeze.
One quart of ripe berries or enough to make one pint of juice, one pint of fine sugar, the juice of one lemon. Mash the berries, add the sugar, and after the sugar is dissolved add the water and lemon-juice. Press through a fine cheesecloth or sieve, and freeze.
One pound of fine sugar, one pint fruit juice, one pint boiling water. Mash the cherries and strain out the juice. Boil the sugar and water five minutes, remove the scum, and strain through a fine cheesecloth or sieve; when cool add the fruit juice and freeze.
Prepare same as Cherry Sherbet, using one pint of currant juice in place of cherry.
One pint sugar, one quart of water, one pint of currant juice, the juice of one lemon. Boil the water and sugar together half an hour. Add the currant and lemon juice to the syrup. Let this cool and freeze.
To two quarts clear strong coffee add half a pint cognac, sweeten to taste, put in freezer, and freeze until mushy.