The Cookery Blue Book Part 13

2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer five minutes to become thoroughly cold. To make it extra light, beat the whites of 2 eggs to a stiff froth, and add just before the cream is frozen. This should freeze in twenty minutes, and will make one gallon of cream.

=Banana Ice.=

6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water.

Pour hot water over the sugar and lemon juice, and stir until it is dissolved. When cool add peaches and bananas sliced thin, and let stand two hours; then strain through fine sieve, so nothing is left but liquid. Then freeze.

=Lalla Rookh.=

Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots (glace), and mix all together. Make a custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the mixture of cake and fruit in an ice cream mold and strain the custard over it, and place it in the freezer, as you would ice cream.

SAUCE.--Add to the cup of custard reserved 1/2 pint of whipped cream, and vanilla to taste.

PRESERVES AND JAMS.

=Orange Marmalade--No. 1.=

To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel until you can run a wisp through it. Peel the others and divide all into sections; remove the seeds and stringy parts, and cut into small pieces.

Grate the yellow rind of 2 of the lemons and squeeze the juice of all, which add to the orange pulp. When the orange peel is tender, remove the white part with a sharp knife, and shred the yellow part very fine with scissors. Add this to the mixture and weigh, and allow an equal weight of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty minutes (a steady boil), stirring constantly, as it burns very easily.

=Orange Marmalade--No. 2.=

4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges and lemons in water over night, previously slicing them in very thin, small pieces. Cook till soft. After partially boiled away, put in the sugar. This quant.i.ty makes twelve or fourteen gla.s.ses.

=Fig Jam--No. 1.=

2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the juice of the oranges and lemons; also the finest of the pulp and the rind of 1 orange, shredded, as for marmalade. Boil the figs, juice and rind for half an hour, then add 1 pound sugar to each 2 pounds of figs, and boil another half hour. Cover when hot.

=Fig Jam--No. 2.=

6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green ginger root. Boil three hours.

=Apricot Jam.=

Pour boiling water on fruit; peel and throw into cold water. Chop the blanched nuts of the stones and add to the fruit (2 nuts to each pound).

Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen minutes. Put in bowls or gla.s.ses, and seal air tight.

=Isabella Grape Jam.=

Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar to each pound of fruit. Then boil as for jelly.

=Currant Jelly.=

1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes to a boil; add sugar, and boil four or five minutes.

=Pineapple Preserve.=

Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit and sugar on together, and when it comes to a boil let it cook twenty minutes.

=Preserved Grapes.=

Eight pounds will make one dozen and a half tumblers. To the grapes put an equal weight of sugar; then squeeze the pulp from the skin. Cook the pulp a few minutes and rub through a wine sieve to separate the seeds.

Cook skins in the same water until soft (if you have no water left in the kettle, add some); skim them out and put in sugar. When it begins to cook put in pulp and skins, and cook slowly until they jelly. It should form a moderately stiff jelly.

=Brandy Peaches.=

If possible procure "Morris White" peaches. Peel very carefully and throw into cold water to keep them white. To 6 pounds of fruit allow the same weight of sugar; make a syrup of 2 pounds of the sugar and cook peaches very slowly until tender. Lay them on a platter to cool. Then add the remainder of the sugar and make a rich syrup; remove from fire and let it cool a little. Place the peaches in jars. To every 2 cups of syrup add 1 of perfectly white brandy, and pour over the peaches.

[Ill.u.s.tration]

PICKLES.

=Cuc.u.mber Catsup.=

3 medium-sized cuc.u.mbers grated, but not peeled, 1 large onion grated, 1 tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse radish, 1 pint vinegar. Bottle for use.

=Tomato Catsup--No. 1.=

1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer slowly three or four hours. Let cool, then add 1 pint of vinegar and 1 bottle brandy. Bottle and seal tight.

=Tomato Catsup--No. 2.=

2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.

Mix and rub these thoroughly together, and stew them slowly in 1 pint of vinegar three hours. Then strain the liquor through a sieve and simmer it down to one quart of catsup. Bottle and cork tight.

=Cuc.u.mber Pickles.=