Orange Ice, 252 Calories

(Individual Rule).

½ cup water. 1 tablespoon lemon juice juice 1½ oranges. ¼ cup sugar.

Mix together all the ingredients and freeze in small pail according to general directions.

Orange Ice No. II, 990 Calories

(Four Servings).

2 tablespoons shredded gelatin.

½ cup cold water.

1½ cups boiling water.

1 cup sugar.

1 cup orange juice.

Juice 1 lemon.

Soak gelatin in the cold water twenty minutes; add boiling water; when gelatin is dissolved add the sugar, orange and lemon juice. Cool, strain and freeze in large freezer.

Orange Ice No. III, 1922 Calories

(Four Servings).

1 pint orange juice. Juice 2 lemons. 1 pint sugar.

Grated rind 1 orange. 1 quart water.

Boil the water and sugar twenty minutes; add fruit juice and rind of orange. Cool, strain and freeze in large freezer.

Note

Do not use orange rind if it will interfere medicinally.

Lemon Ice, 257 Calories

(Individual Rule.) ½ cup water. 4 tablespoons sugar.

Juice 1 lemon.

Mix all the ingredients and freeze in small pail according to general directions.

Fruit Ice, 497 Calories

(Individual Rule).

½ banana.

1/3 cup strawberries.

Juice ½ orange.

Juice ½ lemon. ½ cup cold water. ½ cup sugar.

Put the fruit into a coarse strainer (or a potato-ricer), rubbing it through into a large bowl. Pour the cold water through the strainer. Add the sugar, stir well and freeze according to general directions.

Pineapple Ice, 242 Calories

(Individual Rule).

1/3 cup Hawaiian grated pineapple. 1 tablespoon lemon juice.

½ cup water.

2 tablespoons sugar.

Boil the water and sugar together about three minutes; add pineapple and lemon juice. Cool, strain and freeze according to general directions.

Grape Frappe, 2175 Calories

(Six Servings.) 1 pint Welch's grape juice. 1 pint water.

Juice 1 lemon. 2 cups sugar.

Boil the water and sugar together for five minutes; cool and add the grape and lemon juice. Freeze to the consistency of a mush. Serve in tall glasses with sweetened whipped cream piled high on top.

Clam Frappe

(Individual Rule).

¾ cup cold water. Speck paprika.

¼ cup clam broth.

Blend and freeze according to General Rule, to the consistency of a soft Water Ice. Serve in small punch-glasses or champagne glasses, with a teaspoon of unsweetened whipped cream on top - Delicious to serve for dinner in place of shellfish.

Scalpicon Of Fruit

A delicious scalpicon is made by cutting all kinds of fresh fruits into small pieces flavoring with wine or lemon juice and sugar. Put into serving dish with Orange or Lemon Ice on top. Serve individually in champagne glasses on a small plate with doily, with a single rose or other flower to correspond with color of ice.

Orange Straws

Peel the orange or lemon lengthwise; cut into long, narrow strips, about one-fourth of an inch wide. Put into saucepan and cover with cold water and bring to the boiling point and pour off the water; repeat this process five or six times, or until the bitter taste of peel is extracted. Drain thoroughly and cover with granulated sugar. Cook until sugar is dissolved and is thick and hardens in cold water. Then roll straws in granulated sugar and cool. Serve with Orange Ice, etc., or as a bon-bon.