ORANGE ICE.

Boil a quart of water and a pound of sugar to-
gether for ten minutes, skim and strain and set aside
to get cold. Then add the juice of twelve oranges
and two lemons, put in the freezer; when it com-
mences to freeze stir in the whites of two eggs beaten
to a stiff froth.

STRAWBERRY ICE.

One quart of berries, one pound of sugar and
three-quarters of a pint of water. Sprinkle the sugar
over the berries, stir well and mash with a wooden
spoon, strain and press through a sieve, pouring the
water over it gradually until all is used. Put into
the freezer; when it begins to freeze the whites of
two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a
quart and a pint of currants, mashed and put
through a sieve, and a quarter of a pound more
sugar.

PINEAPPLE ICE.

One quart of water, a pound and a quarter of
sugar boiled and skimmed as before, and the juice of
one lemon and a large, perfectly ripe pineapple, care-
fully peeled and shredded fine with a silver fork;
freeze.

LEMON ICE.

One quart of water, a pound and a quarter of
sugar, the juice of six large, fine lemons. Prepare as
before, adding the beaten whites of two eggs when it
begins to freeze.

RASPBERRY ICE.

Follow the directions for strawberry ice, adding
the juice of two lemons. Any ripe fruit may be used,
such as peaches, apricots, plums and red currants,
sweetening as they require.

Tags: Misc Recipes, slow cooker recipes, campfire cooking, restaurant recipes, weight loss