The 1918 Fanny Farmer Cookbook

/4 grated nutmeg

/4 cup port wine

/4 cup orange

juice

Whites 3 eggs

Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit

syrup

and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue

freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches,

pears, or strawberries.

Roman Punch

cups water

/2 cup orange juice

cups sugar

/2 cup tea infusion

/2 cup lemon juice

/2 cup rum

Prepare and freeze same as Cardinal Punch.

Coup Sicilienne

shredded

pineapple

tablespoons

Maraschino

oranges (pulp)

tablespoon lemon

juice

bananas sliced

Few grains salt

Powdered sugar

Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses

two−thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries

and angelica.

Coup a I’Ananas

Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange

Curaçoa, allowing one−half as much syrup as fruit, cover and let stand one hour. Fill

champagne

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

510