Frozen fruits are mixed and frozen the same as water ices, that is, they are only stirred occasionally while freezing, but the fruit must be mashed or it will form little balls of ice through a partly frozen mixture. The only difference between a water ice and a frozen fruit is that the mixture is not strained, and more fruit and less water is used. If canned fruits are used, and these recipes followed, cut down the sugar. Cream may be used in place of water with sub-acid fruits.

FROZEN APRICOTS

Drain the apricots from the can, mash them through a colander, add the sugar and stir until the sugar is dissolved. Cover the gelatin with a half cupful of cold water and soak for a half hour. Stand it over hot water, stir until dissolved, add it to the apricot mixture, and freeze. When frozen, remove the dasher and stir in the cream whipped to a stiff froth. Repack and stand aside two hours to ripen.

This will serve ten persons.

FROZEN BANANAS

Peel the bananas and mash them through a colander. Add the sugar to the water, and boil five minutes; when cold, add the lemon juice and the bananas. Put the mixture into a freezing can, stir slowly until frozen. Remove the dasher and stir in carefully the cream whipped to a stiff froth.

This will serve ten or twelve persons.

FROZEN CHOCOLATE

Grate the chocolate and put it in a double boiler with the water and sugar; let the water in the surrounding boiler boil fifteen minutes, beat well, and add the milk. Stir until thoroughly mixed, and the milk is very hot. Take from the fire, add the vanilla, and when the mixture is cold, freeze, turning slowly all the while. Serve in chocolate cups with the whipped cream on top.

This will fill nine chocolate cups.

FROZEN PINEAPPLE

Peel the pineapples and grate them. Add the sugar to the water, stir until the sugar is dissolved, boil five minutes and cool; add the pineapple and lemon juice, and freeze, turning the freezer slowly.

This will serve eight or ten persons.

FROZEN COFFEE

Put the coffee and the water in a double boiler over the fire, and let the water in the surrounding boiler boil for at least twenty minutes after it begins to boil. Strain through two thicknesses of cheese cloth, add the sugar, stir until the sugar is dissolved, and stand aside until very cold. Add the cream and the unbeaten white of one egg. Freeze, turning the freezer slowly. This should be the consistency of a soft mush and very light.

Serve in coffee cups, either plain or with whipped cream on top.

This will serve six persons,

FROZEN PEACHES, No. 1

Crack the kernels, chop them fine, add them to the sugar, add the water, and boil five minutes; strain and stand aside to cool. Pare the peaches, press them through a colander, add them to the cold syrup, turn into the freezer, and stir slowly until the mixture is frozen. If the peaches are colorless, add a few drops of cochineal before freezing.

This will serve eight persons.

FROZEN PEACHES, No. 2

Add the lemon juice to the peach pulp, add the sugar, and stand aside, stirring every now and then until the sugar is dissolved. Freeze the mixture, stirring slowly; when frozen, remove the dasher, and fold in the cream whipped to a stiff froth.

This is one of the nicest ices for afternoon or evening collations.

This will serve eight persons; in stem glasses, ten persons.

FROZEN RASPBERRIES

Add the sugar and the lemon juice to the berries, mash them with a potato masher. Let them stand one hour, add the water, and freeze.

This will serve eight persons.

FROZEN WATERMELON

Scrape the centre from a very ripe watermelon, chop quickly and press through a colander. To each pint of this juice, add a half cupful of sugar and four tablespoonfuls of sherry. Freeze until it is like wet snow. Serve in glasses. One pint will fill three stem glasses.

FROZEN STRAWBERRIES

Add the sugar and lemon juice to the berries, let them stand one hour. Mash the berries through a colander, add the water, and freeze, turning the dasher constantly but very slowly.

This will serve eight persons.

FRAPPÉ

A frappÉ is nothing more nor less than a water ice partly frozen. For instance, CafÉ FrappÉ is a partly frozen coffee. The mixture looks like wet snow. A Champagne FrappÉ is champagne packed in salt and ice and the bottles agitated until the champagne is partly frozen.

PARFAIT

A parfait is a dessert made from frozen whipped cream, sweetened and flavored. An old fashioned parfait was not frozen in an ice cream freezer; the mixture was packed at once into a mold, the mold packed in salt and ice to freeze for two or three hours. To be perfect, the mixture must be frozen on the outside to the depth of one and a half to two inches, with a soft centre. The quick parfait given under frozen desserts is now in general use.