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Water Ices, Lemon
Remarks. —I have eaten it, and know it is very nice. The following is also made by the same confectionery cook, who gave me the recipes while I was
treating a sister of hers, whom she came in often to see, and hence the acquaintance and this information.
Water Ices, Lemon. —Fourteen lemons, whites of [18 eggs, sugar, 10 cups; vanilla extract, 1 teaspoonful; water. Directions—Pour over the sugar 3qts. of boiling water, and boil 10 minutes; add 6 qts. of ice water and the juice of the lemons; then the beaten whites of the eggs, and vanilla, and freeze.
Remarks. —Of course, these water ices are simply the juices of any fruit you desire the flavor of, diluted with water, properly sweetened to taste, and frozen the same as ice cream. If you wish to use fruits, as oranges, berries, etc., which contain but little acid, the flavor may be heightened by the addition of the juice of a lemon or two, according to the amount being made, as the following:
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