Show co Tomato Water Ice New York Evening Post A good cooking school recipe Is for tomato to-mato water Ice Into a saucepan is put onehalf of a can of tomatoes a pint of water the juice of one lemon three Iiced apples threequarters of a cupful of granulated gran-ulated sugar and a pinch of ground ginger gin-ger This mixture Is heated slowly to the boiling point taken from the lire and rubbed through a line sieve Two ounces of finely chopped candled ginger and four tablespoonfuls of maraschino are added before the compound is read to bo chilled and frozen It was explained that four tablespoonfuls of rum could be added add-ed if preferred and the color brightened with a little redcolored fruit paste before be-fore freezing |