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The 1918 Fanny Farmer Cookbook
Prepare and freeze same as Raspberry Ice I.
2
4
Raspberry and Currant Ice
cups water
4
1
2
/3 cups raspberry juice
1/3 cups water
1/3 cups currant juice
1
Prepare and freeze same Raspberry Ice I.
2
5
Crême de Menthe Ice
4
1
cups water
1
/3 cup Crême de Menthe
cordial
cup sugar
Green coloring
Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.
2
6
Icebergs
Dissolve two cups sugar in three cups boiling water; cool, add three−fourths cup lemon juice,
color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon crême de
menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts,
pecans, and walnuts in equal proportions. These may be used after the roast and before the
game.
2
7
Canton Sherbet
4
1
cups water
1
/4 lb. Canton ginger
cup sugar
1
/2 cup orange juice
1
/3 cup lemon juice
Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool,
strain,
and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve
twelve persons.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
503
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