Chocolate Or Coffee Frappe

Make chocolate or cocoa as if for a beverage, add to four cupfuls one cupful sugar, one teaspoonful of vanilla, and one cupful of strong clear coffee. Freeze in a freezer or mold in ice and salt. Serve in tall sherbet glasses, and garnish with whipped cream.

Fruit Juice Frappe

Two cupfuls of fruit juice; one cupful of sugar, and two cupfuls of water to make a syrup; the juice of two lemons. Cool, mix, and fill a mold. Bury in equal proportions of salt and ice for three hours. If a finer texture is desired, use one part of salt to two of ice and allow five or six hours for freezing.

Orange And Grape Juice Frappe

Add one cupful of sugar to two cupfuls of grape juice and one cupful of orange juice. Add one-fourth of a cupful of lemon juice. One cupful of cream may be added if desired. Fill the mold and pack with ice and salt. Garnish with whipped cream in serving.

Cider Frappe

To four cupfuls of sweet cider add one-half of a cupful of sugar and the juice of one or two lemons. Freeze as other frappes, packing in salt and ice.

Granites Made With A Syrup

Make a syrup of one cupful of sugar and two cupfuls of water. Cool and add two cupfuls of crushed or chopped fruit and juice, and the juice of one or two lemons. Pack as for frappes for five hours.

Banana Granite

Pour over four large ripe bananas, thinly sliced, the juice of one lemon and three-fourths of a cupful of sugar. Cover this and chill it for an hour. To this add the grated peel of the lemon and two cupfuls of ice water. Place it in a mold and pack it in equal proportions of ice and salt for five or six hours. Peaches or apricots may be substituted for bananas.

Bombe Glaces

The regular bombe glace is a sherbet or an ice, lining a mold, the center being filled with a charlotte russe mixture. This involves several distinct processes, - the freezing of a sherbet, the making of the charlotte russe mixture and the use of gelatine, the packing in the mold, and the burying of the mold in salt and ice. A satisfactory bombe glace may be made in a much simpler way, the only difference being that the whipped cream forms a layer on the bottom of the mold instead of filling the center. Pour the mixture into the mold, filling it two-thirds full. Fill it to overflowing with sweetened and flavored whipped cream, and cover with paraffin or buttered wrapping paper before placing the cover. Pack it in a mixture of ice and salt in proportions to produce a fine or coarse texture as desired.

Orange Bombe Glace

Fill a mold two-thirds full of orange juice to which the juice of one lemon and sugar as desired have been added. Fill the mold to overflowing with two cupfuls of heavy cream, whipped, sweetened with one-half of a cupful of powdered sugar, and flavored with one tea-spoonful of vanilla. Cover the top with paraffin paper or buttered wrapping paper, fit the cover on tightly, and bury in ice and salt mixture for five or six hours. One cupful of broken walnut meats added to the whipped cream is a delicious variation.