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Orange Ice.
To avoid the seeds, etc., press out and strain the juice of 1 dozen good-sized Florida or other sweet oranges, rubbing off the yellow zest of 4 of them with lump sugar, if obtainable, otherwise grating finely, or using an equivalent of orange tincture or extract, at least 1 or 2 table-spoonfuls; sugar, 3 lbs., upon which pour 1 gal. of boiling water, dissolving by boiling if necessary. Set in a cold place to cool before freezing.
Remarks. —It will be noticed in the first, above, vanilla extract was used, but I should use the extract of the fruit used, as the taste will be truer to nature, while the amount there given I should expect to be wholly lost from the large amount of lemons used. A pint of the juice of strawberries to each 3 qts. of water being used, would give their very nice flavor to an ice; the sugar and other treatment the same. The first time I ate of these water ices was at Cape May, where my son and myself had run down from the Centennial, at Philadelphia, to spend the Sabbath. At that time they were made very plain—all there was of the recipe I got by inquiry was " 8 lemons to 31/2lbs. powdered sugar, 1 gal. of water and freeze. " But it was very nice, even as then made.
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