The 1918 Fanny Farmer Cookbook

/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.

Clam Frappé

0 clams

/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.

Frozen Cranberries

cups cranberries

1/4 cups sugar

1/2 cups boiling water

Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during

the cooking. Rub through a sieve, cool, and pour into one−pound baking−powder boxes. Pack

in salt and ice, using equal parts, and let stand four hours. If there is not sufficient mixture to

fill

two boxes, add water to make up the desired quantity. Serve as a substitute for cranberry

sauce or jelly.

Frozen Apricots

can apricots

1/2 cups sugar

Water

Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and

cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used

instead of apricots. To make a richer dessert, add the whip from two cups cream when frozen

to a mush, and continue freezing.

Pineapple Cream

cups water

can grated pineapple

cup sugar

cups cream

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

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