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

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 SHERBERT. MRS. G. H. WRIGHT.

To one quart of sweet milk, add one pint of sugar, the well beaten

whites of two eggs, and the juice of three lemons. Add the lemon

juice after it commences to 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.

ORANGE SHERBERT. M. E. BEALE.

One tablespoon of gelatine, one pint of cold water, one cup of sugar,

six oranges or one pint of juice, one-half cup of boiling water. Soak

the gelatine in one-half cup of cold water ten minutes. Put the sugar

and remainder of cold water in a large pitcher; squeeze the juice into

the pitcher; add it to the gelatine after it is dissolved; strain into

the can, and freeze.

CONFECTIONS

Page 67