Ebook - Recipes Tried And True (1894 Cookbook).txt

Two oranges, two peaches, two bananas, a few slices of pineapple,

one-half pound of mixed nuts, one-fourth pound of figs, candied

cherries, juice of three lemons, one-half box of gelatine, one pint of

boiling water, two cups of sugar, whipped cream to make clear; avoid

stirring.

KENTUCKY PUDDING. MAMIE FAIRFIELD.

CUSTARD.--Two quarts milk, six eggs, two tablespoons corn starch, one

cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart

whipped cream, one pint each candied or preserved cherries, pineapple,

and strawberries. Let custard cool before adding cream and fruit.

Freeze as ice-cream.

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

Page 66