The Boston cooking-school cook book

freeze. Raspberry ice prepared in this way retains the natural color of the fruit. Strawberry Ice I 4 cups water 1½ cups sugar 2 cups strawberry juice 1 tablespoon lemon juice Prepare and freeze same as Raspberry Ice I. Strawberry Ice II 1 quart box strawberries 1 cup sugar 1 cup water Lemon juice Make same as Raspberry Ice II. Currant Ice 4 cups water 1½ cups sugar 2 cups currant juice Prepare and freeze same as Raspberry Ice I. Raspberry and Currant Ice 4 cups water 1⅓ cups sugar ⅔ cup raspberry juice 1⅓ cups currant juice Prepare and freeze same as Raspberry Ice I. Crême de Menthe Ice 4 cups water 1 cup sugar ⅓ cup Crême de Menthe cordial Burnett’s Leaf Green Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze. Icebergs Dissolve two cups sugar in three cups boiling water; cool, add three-fourths cup lemon juice, color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon Crême de Menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts, pecans, and walnuts in equal proportions. These may be used after the roast and before the game. Canton Sherbet 4 cups water 1 cup sugar ¼ lb. Canton ginger ½ cup orange juice ⅓ cup lemon juice Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons. Milk Sherbet 4 cups milk 1½ cups sugar Juice 3 lemons Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet; freeze and serve. Frozen Chocolate with Whipped Cream 2 squares Baker’s chocolate 1 cup sugar Few grains salt 1 cup boiling water 3 cups rich milk Scald milk. Melt chocolate in small saucepan placed over hot water, add one-half the sugar, salt, and gradually boiling water. Boil one minute,