Atlanta women's club cook book

Beat marshmallows into whipped cream, sweeten and flavor to taste; add gelatine to a little cold water, dissolve over hot water and beat into whipped cream last. Freeze. Serve with rolled parched almonds. Mrs. C. K. Ayer. VANILLA ICE CREAM. 11/2 cups sugar. 3 pts. milk. 2 t-spoons vanilla. 3 eggs. 5 tbls. cornstarch mixed with cold water. Stir sugar in milk, bring to a boil ; add slowly and stir in cornstarch. To the beaten yolks add a little of the mixture, then a little more until all is mixed with milk. Turn off gas ; add beaten whites and vanilla. Freeze. Mrs. John Hardwick. FRUIT ICE. Pack a can of peaches, pears, apricots, or any fruit put up in a syrup heavy enough for table use in ice and salt; freeze like a mousse. Remove the contents of the can carefully, (by cutting around center of can) in a block, slice and serve as an ice. Mrs. J. W. Yopp. APRICOT ICE. 2 cans apricots. 2 cups sugar. 1 doz oranges. II/2 pts. water. 1/2 doz. lemons. Press apricots through a fine sieve, squeeze the oranges and lemons adding the juice to the apricot pulp. Boil v^ater and sugar for several minutes, allows to cool. Add this to fruit juice, stir well and freeze. Mrs. R. E. Wynn. ORANGE SHERBET. 6 oranges. 1 lb. sugar. 1 lemon. 1 qt. water. Add grated yellow rind of 3 oranges to sugar ; add water, stir until sugar is dissolved and boil five minutes after mixture begins to boil. Strain ; when cool add a pint of orange juice and juice of lemon. Freeze. Mrs. James, L. Logan. MILK SHERBET. PINEAPPLE OR PEACH. 1 pt. milk. 1 pt. water. 11/2 cups sugar. 1 small grated pineapple. Juice of 2 lemons. 1 tbls. gelatine. Add lemon juice and one half of the sugar to water. Scald milk (be careful not to boil it). Put gelatine in 1/4 cup cold water a few minutes, add to hot milk with balance of sugar. Stir until dissolved and let cool. Add pineapple to lemonade, put in freezer turn crank a few minutes until mixture thickens ; remove top from freezer add milk and gelatine and finish freezing. Soft peaches instead of pineapple are fine for this sherbet. Mrs. John F. Daniel. PINEAPPLE SHERBET. 1 can grated pineapple. 2 cups sugar. 3 oranges, (juice). 1 qt. whole milk, or 2 lemons, (juice). 1 pt. milk and 1 pt. cream. Add 1 cup sugar to fruit. Mix milk with other cup of sugar and partially freeze. Add fruit and fruit juices and complete freezing. Mrs. J. C. Kirk. FRUIT SHERBET. 1 qt. water. 1 pt. fruit juice, and fruit. 11/2 cups sugar. Whites of 2 eggs. Juice of 1 lemon. Boil water and sugar together five minutes; let cool. Add lemon and fruit juices. Put in freezer and when half frozen add the beaten whites of 2 eggs, and then continue to freeze until stiff. Remove dasher and pack. Canned red raspberries, apricots (put through sieve) or shredded pineapple, also fresh orange, strawberry, or grape juices are delightful for this ice. Mrs. H. B. Rogers. FROZEN NEWPORT WHIP. 1 pt. strawberry juice. 1 pt. sugar. 1 cup heavy cream. 2 egg whites. Boil strawberry juice and sugar together until a heavy syrup ; let cool ; add egg whites beaten until foamy to syrup, add cream and stir until very frothy. Pour into wet mold and bury two hours in salt and ice. Raspberry juice can be used as well as strawberry. Mrs. J. B. Rowe.