288. +Pineapple Ice.+-- Choose a large, ripe pineapple, pare and grate it, or cut into pieces, and chop fine; put the pulp into a porcelain dish and pour over it ½ pint sugar syrup; cover and let it stand 1 hour; then add another ½ pint sugar syrup and the juice of 1 lemon; press it through a sieve and put in a freezer to freeze.
289. +Tutti Frutti Ice.+-- Pound ¾ pound blanched sweet almonds and 12 bitter ones with a little cold water very fine; pour over 1 pint water and let them stand for ½ hour; then press them through a hair sieve; mix this almond milk with 2 pints sugar syrup and 1 teaspoonful vanilla; put this into a freezer and freeze; when frozen take the paddle of the freezer out and put in different kinds of fruit cut into small dice--either fresh or preserved peaches, pineapples, plums, cherries or apricots.
290. +Peach Ice.+-- Pare and cut 12 large, ripe peaches into pieces, press them through a sieve, mix with a little over 1 pint sugar syrup and freeze. Ices from egg plums and apricots are made in the same way.
291. +Melon Ice.+-- Choose a nice, ripe musk melon, cut it in half, remove the seeds and green portion and press the soft part through a sieve; mix it with an equal quantity of sugar syrup, a little vanilla extract, the juice of 1 lemon, a little orange blossom water and freeze as directed.
292. +Orange Ice.+-- Mix 1 quart sugar syrup with the juice of 10 oranges, put in the thin peel of 2 oranges and let it stand for 6 minutes; remove the peel, pour the syrup through a sieve and freeze as directed.
293. +Lemon Ice.+-- Mix the juice of 5 lemons with 1 quart sugar syrup and freeze.
294. +Sorbet+ is served in Europe at balls and suppers.
295. +Champagne Sorbet.+-- Dissolve 1 pound sugar in 1½ pints cold water, add the juice of 2 lemons and 6 oranges and a little of the peel of each and let it stand 10 minutes; remove the peel, add ½ bottle champagne, put it into a freezer and work for ¼ hour; 10 minutes before serving add ½ bottle champagne, work it for a few minutes longer and then serve in glasses. Sorbet should not freeze hard; it should be a creamy liquid and ice cold.
296. +Pineapple Sorbet.+-- 1 quart pineapple syrup, the juice of 3 oranges and 1 lemon; mix all together, strain and put into a freezer, work it for ½ hour and add by degrees during the freezing process ½ bottle champagne; finish the same as Champagne Sorbet. Sorbets of oranges, strawberries, peaches, cherries and apricot syrup are made in a similar manner.