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Grape and Almond Ice

5 pints of sweet white muscat grapes free from stems. 1 pint of angelica or other sweet wine. 1 pint of water. 1 pound of sugar. 1 large ripe lemon. 1 pound of almonds blanched.

Stew three pints of the grapes with the water and sugar and when tender rub the pulp through a strainer into a freezer, together with the syrup. Add the wine and the lemon cut in thick short slices with the seeds carefully excluded, and freeze the mixture. At the last drop in the blanched almonds and after a few more turns of the freezer add the remaining 2 pints of grapes previously made cold on ice. Cover down the freezer that the ice may become well frozen.

To serve individually make a border of the cream with the spoon in broad champagne glasses or fancy ice glasses, and in the middle pile the grape and almond sherbet.

For fancy moulded creams line the moulds with the first part and fill the centers with the second.

A favorite form of bombe is frozen in a mould in the shape of a little glass jug with handle and all complete. This is eoated inside with a translucent fruit or flavored syrup ice and the filling is of, for example, a maraschino ice cream, or one dotted with strawberries. When the bombe well frozen is taken out of its mould and set on the table on its folded napkin, you are, if you please, to knock off the neck of the jug and dip out the contents. It is surmised that it is called a bomb because it goes off pretty soon amongst a whole table full of people; but the name dces not suit our bills of fare. The ice will go off better when it is not called a bomb.