88. FRAPPÉS, in composition, are very similar to ices, consisting
usually of crushed fruit or fruit juice, water, and sugar. They are
granular when frozen, and, as they are never frozen as hard as ice cream
and ices, they are of a mushy consistency. They are more often used for
serving with a heavy course in a dinner or between two courses than as a
dessert. The freezing of frappés is accomplished rapidly, for, as will
be observed from Table I, the proportion of ice and salt used is 1 to 1.
This, together with the fact that the mixture contains a large
proportion of water, accounts for the granular nature of frappés. Any
desirable fruit may be used in the preparation of this dessert. If it is
a rather bland fruit, such as peaches, raspberries, etc., lemon juice
should be added in order to give a sour taste and the mixture will need
to be sweetened accordingly.
89. CRANBERRY FRAPPÉ.--To the dinner course of a meal in which chicken,
turkey, duck, or other fowl is served, cranberry frappé is often added.
It may be used in place of the cranberry jelly and will be found to be a
delightful change.
CRANBERRY FRAPPÉ
(Sufficient to Serve Six)
1 qt. cranberries
3 c. water
2 c. sugar
2 lemons
Put the cranberries to cook with the water. When all the berries have
become soft, force them through a colander, add the sugar, and put over
the fire to cook until the sugar is completely dissolved. Remove from
the fire and cool, add the juice of the lemons, and freeze.
90. CIDER FRAPPÉ.--A delightful addition to a Thanksgiving dinner is
cider frappé. It should be served with the dinner course rather than as
a dessert.
CIDER FRAPPÉ
(Sufficient to Serve Six)
1/4 c. water
1/2 c. sugar
1 qt. cider
2 lemons
Place the water and sugar over the fire and cook until the sugar is
dissolved. Cool and then add the sirup to the cider and the juice of the
lemons. Freeze.
91. CHERRY FRAPPÉ.--No more attractive frappé can be served than that
flavored with cherries and colored with a pink coloring. It is very
refreshing and adds much to the meal in which it is served.
CHERRY FRAPPÉ
(Sufficient to Serve Six)
1 c. sugar
1 c. water
2 lemons
1 c. cherries, chopped
1-1/2 c. juice from canned sour cherries
Pink coloring
Add the sugar to the water and cook until the sugar is dissolved. Cool,
add the juice of the lemons, the chopped cherries, cherry juice, and
sufficient pink coloring to make the mixture a pale pink. Freeze.