Cinnamon Water-Ice

This is a German ice, and very much liked by those who are fond of the flavor. Pound an ounce of the finest quality of cinnamon in the stick, put it into a pint and a half of boiling water, and cover it well; when it is cold add a quart of syrup (the little thread) and the well-beaten whites of two eggs, and freeze it.

Pistachio Water-Ice

Blanch, and pound a pound of pistachio-nuts, using the white of an egg to moisten; mix with a quart of syrup d lisse. Heighten the color, if too pale, with spinach coloring, and flavor to taste. (Pistachio-nuts have no flavor of their own, astonishing as the fact may seem to those who have heard frequently of pistachio flavor.) Freeze as usual.

Apricot Water-Ice

There is no more delicious water-ice than this if fine-flavored apricots are used. The canned ones are excellent for the purpose. Pulp two pounds of apricots through a sieve or jelly press; grate or pound very fine five or six bitter almonds; mix with the pulp the juice of the apricots (from the can), and a pint and a half of syrup, and the beaten whites of three eggs made into a paste with three tablespoonfuls of powdered sugar; stir all well, and freeze. This ice ought to be the color of apricots; if too pale, add a very little saffron coloring.

Currant Water-Ice

A pint of currant juice, a pint of syrup, and the whites of three eggs made into meringue paste. Freeze as usual. Any of these water-ices can be half 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:

How 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 d 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 bot-17 tle, 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.