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(Frozen Desserts) - (The International Jewish Cook Book)

Take six large, juicy lemons and grate peel of three lemons; two
oranges, juice of both, and peel of one; squeeze out every drop of juice
and steep the grated peel of lemon and orange in juice for an hour.
Strain and mix in one pint of sugar. Stir until dissolved and freeze.

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To one quart of water, add four cups of sugar; let this come to
boiling point; let cool; strain through a cloth; add the juice of six
lemons, and juice of two oranges; beat the whites of six eggs to a
stiff froth. Put the syrup in the freezer; then add the beaten
whites. Freeze same as ice-cream. Stir constantly until sufficiently

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1 quart of cream
1/2 pound of sugar
1 orange
2 wineglassfuls of maraschino
2 drops of Angostura Bitters, or
1/2 teaspoonful of extract of wild cherry
Put the sugar and half the cream in a double boiler, and stir until the
sugar is dissolved. When cold, add the remaining cream, the juice of the
orange, the bitters or wild cherry, and the maraschino, and freeze.
Serve in parfait glasses to six persons.

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Lemon Ice

(Gelato di limone)

Granulated sugar, 3/4 lb.

Water, a pint.

Lemons, three (good sized).

Boil the sugar in the water, with some little pieces of lemon peel, for

about ten minutes, in an uncovered kettle. When this syrup is cold,

squeeze the lemons one at the time, tasting the mixture to regulate the

degree of acidity. Then strain and put in the freezer packed with salt

and ice.

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Lemon Ice

One quart of water, a pound and a quarter of sugar, the juice of six

large, fine lemons. Prepare as before, adding the beaten whites of two

eggs when it begins to freeze.

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Lemon Ice

Grate the peel of two lemons on sugar, and put it into a bowl, with the

juice of four lemons squeezed, and well stir it about; then sweeten it

with clarified sugar to your taste, and add to it three spoonfuls of

water. Throw over a little salt on the ice; put the ice in the bottom of

the pail; put the ice-pot on it, and cover it also with ice. Turn the

pot continually, and in about a minute or two open it, and continue to

stir it till it is frozen enough; after this stir every now and then.

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Lemon Ice

For a plain lemon ice, take the grated rind of one lemon, and the juice

of three, a cupful and a half of sugar, four cupfuls of water, and the

stiffly beaten whites of two eggs. Freeze, but not too hard.

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