alf frozen as _graniti_, and served in glasses
as _granito_, the only exceptions being the almond and pistachio
water-ices.

_Graniti_ are also made of various kinds of light punches by adding to a
quart of the usual punch recipe a quart of sweetened water. Any summer
beverage made from fruit juice can be turned into a _granito_, by half
freezing, in either of the following ways:

_To Freeze Graniti._--Mix the beverage you intend to freeze, for
instance, we will say, a pint of very strong, clear, bright coffee and
half a pint of syrup _a lisse_. Put them into the freezer and turn; as
it becomes frozen up the sides, scrape it down with a spoon, and
remember, as soon as it resembles snowy water (not white, of course) it
is frozen enough. It must be just liquid enough to pour out.

There is a second way of freezing _graniti_ by which they can be put on
the table in the vessel in which they were frozen. Place the mixture in
wide-mouthed water-bottles, twirl them round in ice and salt, and, as
the contents become frozen on the inside of the bottle, scrape down
with a narrow wooden stick or spatula. When frozen in perfection the
bottle should seem half filled with tiny crystals.

_Claret Granito._--To one pint of orangeade add a bottle of claret. Half
freeze.

_Sherry Granito._--To one quart of lemonade add a bottle of sherry, and
freeze.

The housekeeper who lives far from a large city will need materials for
many of the recipes given in these papers and others which she will meet
with in books on high-class cooking. Many of these can be sent for by
mail, and all, of course, by express; but it will often not seem worth
while to send perhaps for one small bottle that we may lack. For this
reason I give a few directions for preparing very tolerable imitations
of liqueurs, which, however, unless it were a question of economy, it
might not be worth while doing if within reach of stores.

_Curacoa._--Pare a dozen and a half of dead-ripe oranges so thin that
you can see the knife pass under the rind; pound one dram of finest
cinnamon and half a dram of mace; put them to steep for fifteen days in
a gallon of pure alcohol, shaking it every day. Make a clarified syrup
of four pounds of sugar and one quart of water well boiled and skimmed;
add this to the curacoa. Rub up in a mortar one dram of potash with a
teaspoonful of the liqueur; when well mixed add it, and then do the same
with a dram of alum. Shake well, and in an hour