Method.

Frappes are soft water-ices, with or without cream, served in small punch-glasses with a teaspoon, pour mixtures in freezer, using half ice and half salt, freeze to the consistency of mush. These are usually served at afternoon teas.

No. 642. Cafe Frappe

20 cts.

A : Make 1/2 the amount of Coffee No. 712 (Coffee, Boiled), add 1 scant c. sugar while hot, cool, strain, add 1 c. cream, freeze, or omit cream, and freeze, and serve with 1 c. whipped cream.

Put teaspoon whipped cream on top of each glass when serving.

No. 643. Chocolate Frappe

30 cts.

A : Chocolate No. 711 (Chocolate), add 5 tbsps. sugar, freeze and serve with 1 c. cream.

No. 644. Fruit Frappe

35 cts.

A : 11/2 cs. sugar, 3 cs. water, boil 5 m., add 1 c. fruit. mashed, or syrup from fruit, juice of 1 lemon and 2 oranges ;

B : 3 egg-whites, 1/2 c. rum or sherry.

Beat A until cold, add B, and freeze soft.

No. 645. Orange Frappe

35 cts.

A : 1 c. sugar, 2 cs. water, boil 5 m., add 1 c. orange-juice, and 1/4 c. lemon-juice ;

B : 3 egg-whites, beaten stiff, or omit eggs, and add the orange pulp.

Beat A until cold, add B, and freeze soft. For a dark, rich frappe, use grape-juice instead of water in A.

No. 646. Tea Frappe

30 cts.

A : 4 tsps. tea, cover with 1 pt. freshly boiling water, steep 5 m.;

B : 1 c. sugar, 2 cs. water, boil 5 m., rind and juice 3 oranges, juice 2 lemons, 1 c. pine-apple.

Strain A into B, and freeze.