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Orange and Cocoanut Ice

1 pint of port wine, 1 pint of water. 1 pound of sugar. 8 ounces of desiccated cocoanut--the sugared kind free from oil must be used. 4 oranges. 2 lemons. Red fruit juice or coloring.

Make a hot syrup of the water and sugar. Slice the oranges and lemons small and throw away the seeds, put the slices in a bowl with the desiccated cocoanut, pour the hot syrup over them and let steep a short time. Then strain the flavored syrup into a freezer, add the wine and coloring to make it light pink and freeze. Make the scalded orange and lemon slices and cocoanut cold on ice and stir them into the sherbet when nearly frozen, then pack down the freezer to freeze the contents firm.

To serve individually place the frozen custard in champagne glasses, spread out to make a border, and the sherbet pile up in the middle. And "iced--pudding" is no better name, although the language containing no other for such a compound, the English have had to use it. But their case is different, they have deep rooted respect for ancient pudding, and ice cream does not seem to be degraded by being so called. Sydney Smith in explanation of the exact stage of his convalescence wrote to a friend that he was past the gruel point, past panada, and had just arrived at pudding. Thackeray could write of puddings, as did Herrick, Burns, Byron even, and there is something about solid pudding in Shakspeare, but that does not help the matter with our people's association of ideas. Iced pudding is base, it is food; ices, ice--creams, are noble, they are etherial, they are delicious.