The Myrtle Reed Cook Book Part 86

LEMON ICE-CREAM

Make a syrup of a cupful of sugar, half a cupful of water, and the juice and grated rind of two lemons. Strain, add to three pints of cream, and freeze.

MACAROON ICE-CREAM

Dry half a pound of macaroons in the oven, cool, roll, and sift. Mix with cream, allowing three cupfuls of cream to each cupful of crumbs.

Sweeten heavily and freeze.

MAPLE ICE-CREAM

Mix a cupful of maple syrup with two cupfuls of cream and freeze. A beaten egg may be added.

ORANGE SHERBERT

Mix two cupfuls of orange juice, the grated yellow rind of an orange, and the juice of a lemon. Add two cupfuls of sugar and four cupfuls of water, let stand for two hours and freeze.

PEACH ICE-CREAM

Peel and mash through a sieve enough peaches to make two cupfuls. Add a cupful and a half of sugar and a few drops of lemon or almond extract. Let the fruit stand for an hour, then add a quart of cream, and freeze.

RASPBERRY ICE

Mix three cupfuls of raspberry-juice, with one cupful of water sweetened heavily and add if desired the juice of half a lemon. Let stand for an hour and freeze. Cherries, strawberries, currants, and pineapple may be used in the same way. The unbeaten white of an egg or two may be added.

STRAWBERRY ICE

Mix two cupfuls of strawberry-juice with three cupfuls of thin syrup and the juice of a lemon. Freeze, adding the unbeaten white of one or two eggs, if desired.

STRAWBERRY ICE-CREAM

Rub through a fine sieve enough strawberries to make a cupful, add a cupful of sugar, the juice of a lemon, two cupfuls of cream, and freeze.

_JELLIED DESSERTS_

COFFEE JELLY

Sweeten heavily three cupfuls of strong hot coffee and add half a package of gelatine which has been soaked and dissolved. Mould in a border mould and at serving-time fill the centre with whipped cream sweetened and flavored to taste.

CHOCOLATE CREAM JELLY

Melt half a cake of bitter chocolate in a quart of milk and thicken with yolks of seven eggs beaten with ten tablespoonfuls of powdered sugar and a teaspoonful of vanilla. Add half a package of gelatine which has been soaked and dissolved. Strain, mould, and chill.

CUSTARD JELLY

Heat a pint of milk with a pinch of soda, add a cupful of sugar, the yolks of three eggs well-beaten, and a teaspoonful of vanilla. Cook until smooth and thick, stirring constantly, then add half a package of gelatine which has been soaked and dissolved. When cool but not set, fold in the stiffly beaten whites of the eggs, mould, and chill.

JELLIED APRICOTS

Rub a can of apricots through a sieve and cook to a smooth paste with half a cupful of maraschino, the juice of two lemons, and half a cupful of sugar, add a package of gelatine which has been soaked and dissolved, mould, chill, and serve.

JELLIED FRUIT

Cut fine two oranges and four bananas, sweeten to taste, and add a little wine. Pour over one-half package of acidulated gelatine which has been soaked and dissolved, and chill. Cut into squares and serve with whipped cream or boiled custard. Other fruits may be used in the same way.

JELLIED RHUBARB

Cut a pound and a half of rhubarb into inch-lengths and cook slowly until tender, sweetening with brown sugar. Add a package of gelatine soaked and dissolved, using as little water as possible. Mould and chill.

JELLIED WHITE CURRANTS

Cook a pint of white currants until soft in thin syrup to cover. Add the juice of a lemon and a package of gelatine soaked and dissolved in two cupfuls of water. Mould, chill, and serve.

LEMON JELLY

Make a strong hot lemonade, and, if desired, add a little of the grated peel. Stiffen with gelatine which has been soaked and dissolved, allowing half a package to each scant quart of liquid.

WINE JELLY

Soak a package of gelatine in a cupful of cold water and dissolve by gentle heat. Add to four cupfuls of wine heavily sweetened, mould, and chill. Coffee or fruit-juice may be used instead of the wine and the stiffly beaten whites of four or five eggs may be folded in just before the mixture begins to set. Strawberry, raspberry, cherry, lemon, orange, maraschino, kirsch, chocolate, pineapple, and numberless other jellies may be made in the same way. Fresh or preserved fruit, small sponge cakes, or candied fruit may be moulded in these jellies.

VANILLA CREAM JELLY

Thicken a quart of boiling milk with the yolks of eight eggs beaten with ten tablespoonfuls of powdered sugar. Strain, flavor with vanilla, and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.

_PIES_