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Apricot Sorbet

1 can apricots 1 cup sugar 1/2 cup wine 14 cup lemon juice 1 pint cream Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.

Café Frappé White 1 egg 1/2 cup cold water 1/2 cup ground coffee 4 cups boiling water 1 cup sugar Beat white of egg slightly, add cold water, and mix with coffee; turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored.

Cranberry Frappé 1 quart cranberries 2 cups water 2 cups sugar Juice 2 lemons Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt. 4 cups water 2 cups sugar Grape Frappé 2 cups grape juice 2/3 cup orange juice 14 cup lemon juice Prepare and freeze same as Pineapple Frappé.

Pomona Frappé 1½ cups sugar 1 quart sweet cider 4 cups water 2 cups orange juice 1/2 cup lemon juice Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon juice. Cool, strain, and freeze to a mush. 20 clams Clam Frappé 1/2 cup cold water Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.