3 pts. of fresh or 1 qt. of preserved raspberries 1 tsp. of vanilla Sugar to taste The preparation is the same as given under No. 117, Strawberry Ice. No. 119—PEACH ICE. Quantity for 6 Persons. 3–4 qts. of fresh or 1½ qts. of preserved peaches Sugar to taste Preparation: The fresh peaches are peeled, stoned, pressed through a sieve, mixed with sugar and frozen. No. 120—APRICOT ICE. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 119, Peach Ice. No. 121—PINEAPPLE ICE. Quantity for 6 Persons. 1 large pineapple ½ pt. of water ½ lb. of sugar, (good measure) 2 whites of eggs Juice of ½ lemon Preparation: The pineapple is peeled, grated, mixed with sugar, whites of eggs, lemon juice and water, then frozen. No. 122—TUTTI-FRUTTI ICE. Quantity for 6 Persons. 1 large pineapple ½ pt. of water 3 whites of eggs ½ lb. of sugar, (good measure) Juice of ½ lemon 2 oranges 1 cupful of preserved cherries Preparation: This tutti-frutti ice is prepared like No. 121, Pineapple Ice. Oranges are peeled and cut into small pieces and sugared, the cherries are quartered and sugared. When the pineapple ice is nearly frozen, mix with orange and cherry and freeze a little more, but do not turn the freezer. No. 123—CHAMPAGNE SHERBET. Quantity for 6 Persons. 1 pt. of water 1 qt. of champagne 2 cups or 1 pt. of sugar 1 pt. of orange juice Preparation: Dissolve the sugar in a little water then add champagne and orange juice. Fill the mixture into a freezer and pack with finely chopped ice and salt. Do not turn freezer, stir contents occasionally with spoon. No. 124—CHAMPAGNE FRAPPE. Quantity for 8 Persons. 1 pt. of water Whites of 2 eggs Juice of 1½ lemons or to taste 2 cups of sugar 1 bottle of champagne Preparation: Dissolve the sugar in water and add the juice of lemon, beat the whites of eggs well and add, then let it freeze. Before serving the lemon ice, it should be put into a larger dish when taken out of the freezer. Pour the champagne over the mass and beat quickly, serve at once in glasses. No. 125—MAPLE SYRUP ICE. Quantity for 8 Persons. Yolks of 8 eggs 2 tbsps. of water 1 cup of maple syrup 1 qt. of whipped cream Preparation: The yolks of eggs and water are beaten 15 minutes, add the syrup, let it come to a boil in a double boiler, stirring constantly. Let it cool, add the whipped cream, pour into a mold, close the mold and pack in ice with salt. No. 126—ROLL DUMPLINGS. Quantity for 6 Persons. 6 rolls 1 piece of butter, (egg size) 2–3 eggs ½ cup of sugar 1 pinch of salt 1 cup of flour 4 qts. of water mixed with 1 tbsp. of salt