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Apple Water Ices

These may be made by more than one method. Simmer till tender a quart of apples, pared and cored; when cold put through a sieve. Have ready a syrup made according to Introductory Recipes, using one and a half pints; mixing with the strained apple and juice of two lemons. Freeze. Or the apple may be added to plain cider instead of to a syrup or the cider itself frozen, flavouring as liked. Preserved or stewed apples may be frozen by packing in salt and ice five or six hours, or apple sauce, thick and flavoured with lemon or sherry, may be frozen. The sauce may be thinned as first directed and a softened tablespoon of gelatine added just as the apples are removed from the fire, stirring it till dissolved. This gives the mousse effect.