MACEDOINE ICES
Half fill glasses with mixed fruits cut in pieces, using any combination of summer or winter fruits that may be convenient, such as oranges, bananas, grapes, canned peaches, canned cherries, and candied cherries; or fresh peaches and pears, grapes, and preserved strawberries; or fresh strawberries and cherries and sweet apples. Cover the fruit with a water-ice made of any fruit juice.
Serve as an ice for dessert, or serve in small glasses as a sherbet before the game course. In the latter case a mixture of oranges, grape-fruit, and grapes with lemon or orange ice would be suitable, and a teaspoonful of rum or sherry should be poured over the ice just before serving.
CAFÉ FRAPPÉ
To a quart of strong coffee add a pint of cream or milk and a cupful of sugar; freeze it and serve it in glasses, or freeze the sweetened coffee and serve it in glasses with whipped cream on top. In the latter case the coffee must not be quite as strong as when mixed with the cream.
Note.—For other ices, parfaits, and directions for freezing, see "Century Cook Book," page 488.
