Fresh Fruit Water Ices

Por Peaches, Apricots, Nectarines.-Select good fresh plucked fruits, yet not too ripe; split open, suppress the stalks, pith and skins; cut up finely and bestrew with vanilla sugar to hinder from blackening, then strain through a fine sieve. Put the pulp in a vessel and mix in a pint of thirty-two degree syrup for each quart, the juice of two oranges and four lemons and a bit of orange peel. Strain this preparation through a silk sieve and freeze it. As soon as the ice congeals remove with a spoon and place in a small, long freezer packed in ice; work it vigorously for ten minutes, incorporating slowly a pint of Italian meringue (No. 140) for each quart of syrup, and half a gill of kirsch or noyau; work it again ten minutes to have it smooth.

For Cherries, Pomegranates, Currants and Barberries.-A pint of fruit pulp for one quart of syrup and one gill or the juice of three lemons. If with cherries, crack the pips to extract and crush the meat and make the syrup of twenty degrees strength. For currants use the juice of two lemons; color with vegetal red, strain through a silk sieve and freeze.