sugar syrup, as
in No. 286, and the juice of 2 lemons; press it through a fine hair
sieve, put it into a freezer and freeze as directed.

288. +Pineapple Ice.+-- Choose a large, ripe pineapple, pare and
grate it, or cut into pieces, and chop fine; put the pulp into a
porcelain dish and pour over it 1/2 pint sugar syrup; cover and let it
stand 1 hour; then add another 1/2 pint sugar syrup and the juice of 1
lemon; press it through a sieve and put in a freezer to freeze.

289. +Tutti Frutti Ice.+-- Pound 3/4 pound blanched sweet almonds and
12 bitter ones with a little cold water very fine; pour over 1 pint
water and let them stand for 1/2 hour; then press them through a hair
sieve; mix this almond milk with 2 pints sugar syrup and 1
teaspoonful vanilla; put this into a freezer and freeze; when frozen
take the paddle of the freezer out and put in different kinds of
fruit cut into small dice--either fresh or preserved peaches,
pineapples, plums, cherries or apricots.

290. +Peach Ice.+-- Pare and cut 12 large, ripe peaches into pieces,
press them through a sieve, mix with a little over 1 pint sugar
syrup and freeze. Ices from egg plums and apricots are made in the
same way.

291. +Melon Ice.+-- Choose a nice, ripe musk melon, cut it in half,
remove the seeds and green portion and press the soft part through a
sieve; mix it with an equal quantity of sugar syrup, a little
vanilla extract, the juice of 1 lemon, a little orange blossom water
and freeze as directed.

292. +Orange Ice.+-- Mix 1 quart sugar syrup with the juice of 10
oranges, put in the thin peel of 2 oranges and let it stand for 6
minutes; remove the peel, pour the syrup through a sieve and freeze
as directed.

293. +Lemon Ice.+-- Mix the juice of 5 lemons with 1 quart sugar
syrup and freeze.

294. +Sorbet+ is served in Europe at balls and suppers.

295. +Champagne Sorbet.+-- Dissolve 1 pound sugar in 1-1/2 pints cold
water, add the juice of 2 lemons and 6 oranges and a little of the
peel of each and let it stand 10 minutes; remove the peel, add 1/2
bottle champagne, put it into a freezer and work for 1/4 hour; 10
minutes before serving add 1/2 bottle champagne, work it for a few
minutes longer and then serve in glasses. Sorbet should not freeze
hard; it should be a creamy liquid and ice cold.

296. +Pineapple Sorbet.+-- 1 quart pineapple syrup, the juice of 3
oranges and 1 lemon; mix all together, strain and put into a
freezer, work it for 1/2 hou