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.
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