Grape Mousse

Thick cream, 2 cups. Sugar, 3 tablespoons.

Vanilla extract, 1 teaspoon. Grape juice, 1 cup.

Whip cream and sugar together till quite stiff, add flavoring and grape juice. Pack in covered mold in salt and ice for 3 hours.

Cocoa Parfait

Sugar, 1 cup.

Cocoa, 4 heaping tablespoons.

Hot water, 3/4 cup.

Eggs, 3.

Heavy cream, 1 cup.

Milk, 3/4 cup.

Cook sugar and cocoa in hot water until well blended. Let cool and add well beaten eggs. Whip cream stiff, add milk and beat again until stiff. Stir into first mixture. Pack in 2 parts of ice (or snow) and one part of salt for 3 hours. Only One.

Maple Parfait

Egg yolks, 8.

Cream, 3 cups.

Maple syrup, 1 cup.

Beat egg yolks till thick and very light and pour over them the hot maple syrup, beating constantly. Cool by standing in ice water, beating all the time. Fold in cream, whipped stiff, and pack in a freezer. Stand without turning for 2 hours.

Grape Juice Parfait

Heavy cream, 1 cup. Grape juice, 1 gill. Lemon, 1.

Sugar, 1 cup. Water, 3 tablespoons. Egg whites, 2.

Whip cream and beat in grape juice and juice of the lemon. Cook sugar and water together till it will spin a thread and pour very slowly over the stiffly beaten egg whites, beating constantly. Beat until cold and light, then fold in the cream mixture and turn into mold, pack in salt and ice or snow and leave for 2 hours.

Raspberry Ice (1)

Red raspberries, 1 quart. Sugar, 2 cups.

Water, 1 cup. Lemon, 1.

Press the juice from the raspberries and strain it through cheesecloth. Dissolve the sugar in it, then add water and the juice of the lemon and freeze.

For sherbet add the beaten white of an egg when partly frozen.

Raspberry Ice (2)

Raspberry juice, 2-3 cup. Currant juice, 1 1-3 cups.

Water, 1 quart. Sugar, 1 1-3 cups.

Measure fruit juices after straining. Mix and add to a syrup made by boiling the sugar and water together for 20 minutes. Freeze.

Strawberry Macaroon Ice

Strawberries, 1 quart.

Sugar, 1 cup.

Lemon, 1.

Salt.

Cold water.

Heavy cream, 1/2 pint. Milk, 1-3 cup. Powdered sugar, 1-3 cup. Macaroon crumbs, 2-3 cup. Vanilla, 1/2 tablespoon.

Sprinkle hulled strawberries with sugar and let stand 2 hours, mash, squeeze through cheese cloth and add juice of the lemon and a bit of salt. Pour into a quart brick mold, adding enough cold water to half fill mold. Beat cream and milk together until stiff, add sugar, crumbs, vanilla and a pinch of salt, and pour on straw-berry juice to overflow. Mold, cover with buttered paper and tin cover. Pack in equal parts of ice and salt, and let stand 3 hours.

Apricot Ice

Dried apricots, 1 pound. Warm water, 1 1/2 quarts.

Sugar, 1 3/4 CUPS Lemons, 3.

Orange, 1.

Soak the apricots in the water as usual, then cook until tender. There should be 1 quart of liquid remaining. Strain off the juice, chill and add sugar and juice of the lemons and orange. Freeze with 3 parts of ice to 1 of salt.