Water Ice, — fruit juice sweetened, diluted with water, and frozen.
Sherbet, — water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs.
Frappé, — water ice frozen to consistency of mush; in freezing, equal parts of salt and ice being used to make it granular.
Punch, — water ice to which is added spirit and spice.
Sorbet, — strictly speaking, frozen punch; the name is often given to a water ice where several kinds of fruit are used.
Philadelphia Ice Cream, — thin cream, sweetened, flavored, and frozen.
Plain Ice Cream, — custard foundation, thin cream, and flavoring.
Mousse, — heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in equal parts salt and ice, and allowed to stand three hours; or whip from thin cream may be used folded into mixture containing small quantity of gelatine.