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Ice Creams.
"Custards for supper, and an endless host of other such lady-like luxuries." --SHELLEY.
ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three
eggs, one tablespoon corn starch. As soon as thick, pour over the
oranges; beat the whites of eggs to a stiff froth; sweeten; put on
top, and brown in oven. Serve cold.
ORANGE CREAM. MRS. S. E. BARLOW.
Take half a box of gelatine, and cover with eight tablespoonfuls of
cold water, and soak a half hour. Stand the gelatine over the
teakettle for a few minutes to melt; then add it to a pint of orange
juice, and a cup of sugar, and strain. Turn this mixture into a dish,
and stand in a cool place, watching carefully, and stirring
occasionally. Whip a pint of cream to a stiff froth. As soon as the
orange gelatine begins to congeal, stir in the whipped cream; turn
into a mold, and stand it over in a cold place. Served with angels
food, it makes a most delicate dessert.
BAVARIAN CREAM. MRS. CHAS. MOORE.
One can shredded pineapple, and one cup sugar; let come to a boil;
one-half box gelatine dissolved in a cup of warm water. When milk
becomes warm, stir gelatine into pineapple, and add one pint of
whipped cream. Whip all together thoroughly, and set away in a cold
place.
PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup sugar, one quart
peach pulp (peeled ripe or canned peaches, and put through the
colander). Let cream and milk come to a boil; add sugar, and cool;
add peach pulp, and freeze.
FROZEN ORANGES.
Rub the rinds of four oranges in a pound of loaf
sugar; peel one dozen oranges; take out the pulp; add it to sugar with
the juice of three lemons; set it on ice two hours; then a quart of
ice water, and freeze hard, and serve in glasses.
A DAINTY DESSERT.
Frozen fruit makes a dainty and acceptable dessert for dinner or lunch
during the summer, and is prepared by mixing and freezing, the same as
water ices, then working and cutting the fruits, and using without
straining.
FROZEN CHERRIES.
Stone one quart of acid cherries; mix them with two pounds of sugar,
and stand aside one hour; stir thoroughly; add a quart of ice water;
put in the freezer, and stir rapidly until frozen; heat smooth; set
aside half an hour, and serve. That is the way to make frozen
cherries.
FROZEN AMBROSIA.
To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a
bowl; sprinkle with sugar; cover with grated cocoanut; let stand two
hours; mix all together; freeze. Take up in a large glass bowl; lay
over the top thin slices of orange; sprinkle with cocoanut and sugar.
FROZEN PEACHES AND PLUMS.
Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds
from a quart of sour plums; mash, and add to the peaches. Work the
kernels of both to a paste; add them to the sugar and fruit; let stand
two hours; then add a quart of ice water; stir, and freeze. This is a
delicious dish.
PINEAPPLE SOUFFLE.
Pare, and remove the eyes from two good-sized pineapples; then chop
into bits, and sprinkle with one-half pound of sugar; let the whole
stand until quite soft; then mash, and strain through a fine sieve.
To one quart of juice so obtained, add one quart of water and twelve
eggs, which have been rubbed to a cream with one and one-half pounds
of sugar. Put the mixture in a farina kettle, and cook till it
assumes the thickness of soft custard; then strain, and beat briskly
till cold. Freeze, and serve with sweet cream, flavored with fruit
juice.
BISQUE ICE-CREAM.
Put in a farina kettle one quart of good sweet cream, three-quarters
of a pound of sugar, and one tablespoonful of vanilla extract, and
allow the mixture to cook till the water in the outer kettle boils;
then remove from the fire. Brown two ounces of macaroons in a
moderate oven; cool, and roll to a fine powder; stir into the cream,
and when cold, freeze.
LEMON ICE. MRS. H. T. VAN FLEET.
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
frozen.
APRICOT ICE. ALICE FAIRFIELD.
Make syrup same as lemon ice; add one can of apricots (mashed fine),
three lemons, and juice of one orange, if wanted. Freeze same as
lemon ice.
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