The Boston cooking-school cook book

add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla. Pineapple Frappé 2 cups water 1 cup sugar Juice 3 lemons 2 cups ice-water 1 can grated pineapple or 1 pineapple shredded Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required. Pineapple Sorbet 2 cups water 2 cups sugar 1 can grated pineapple or 1 pineapple shredded 1⅓ cups orange juice ½ cup lemon juice 1 quart Apollinaris Prepare and freeze same as Pineapple Frappé. Sicilian Sorbet 1 can peaches 1 cup sugar 2 cups orange juice 2 tablespoons lemon juice Press peaches through a sieve, add sugar and fruit juices. Freeze and serve. Italian Sorbet 4 cups water 2 cups sugar 1½ cups orange juice 1½ cups grape fruit juice ½ cup lemon juice ¼ cup wine Prepare and freeze same as Pineapple Frappé. Apricot Sorbet 1 can apricots 1 cup sugar ½ cup wine ¼ cup lemon juice 1 pint cream Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses. Café Frappé White 1 egg ½ cup cold water ½ cup ground coffee 4 cups boiling water 1 cup sugar Beat white of egg slightly, add cold water, and mix with coffee; turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored. Cranberry Frappé 1 quart cranberries 2 cups water 2 cups sugar Juice 2 lemons Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt. Grape