The above recipe, increasing the quantity of peaches, raspberries or whatever fruit you may use, and adding a small amount of rich cream, make fine frozen fruits.  In freezing, you must be especially careful to prevent its getting lumpy.

LEMON ICE.

The juice of six lemons and the grated rind of three, a large sweet orange, juice and rind; squeeze out all the juice and steep it in the rind of orange and lemons a couple of hours; then squeeze and strain through a towel, add a pint of water and two cupfuls of sugar.  Stir until dissolved, turn into a freezer, then proceed as for ice-cream, letting it stand longer, two or three hours.

When fruit jellies are used, gently heat the water sufficiently to melt them; then cool and freeze.  Other flavors may be made in this manner, varying the flavoring to taste.

PINEAPPLE SHERBET.

Grate two pineapples and mix with two quarts of water and a pint of sugar; add the juice of two lemons and the beaten whites of four eggs.  Place in a freezer and freeze.

RASPBERRY SHERBET.

Two quarts of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoonful of gelatine.  Mash the berries and sugar together and let them stand two hours.  Soak the gelatine in cold water to cover.  Add one pint of the water to the berries and strain.  Dissolve the gelatine in half a pint of boiling water, add this to the strained mixture and freeze.

ORANGE-WATER ICE.

Add a tablespoonful of gelatine to one gill of water; let it stand twenty minutes and add half a pint of boiling water; stir until dissolved and add four ounces of powdered sugar, the strained juice of six oranges and cold water enough to make a full quart in all.  Stir until the sugar is dissolved; pour into the freezing can and freeze.  (See LEMON ICE.)

ALMOND ICE.

Two pints of milk, eight ounces of cream, two ounces of orange-flower water, eight ounces of sweet almonds, four ounces of bitter almonds; pound all in a marble mortar, pouring in from time to time a few drops of water; when thoroughly pounded add the orange-flower water and half of the milk; pass this, tightly squeezed, through a cloth; boil the rest of the milk with the cream and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let it cool in a bowl or pitcher before pouring it into the mold for freezing.

CURRANT ICE.

A refreshing ice is made of currants or raspberries, or equal portions of each.  Squeeze enough fruit in a jelly-bag to make a pint of juice; add a pint each of the water and sugar; pour the whole, boiling hot, onto whites of three eggs, beaten to a stiff froth, and whip the mixture thoroughly.  When cool, freeze in the usual manner.  Part red raspberry juice is a much finer flavor.