Biscuit Glace, — Ice-cream and sherbet are often served in small, fanc}' paper cases, which may be obtained at a confectioner's. Make and freeze the cream, and fill the paper cases with two kinds, either sherbet and plain ice- cream, or sherbet and tutti frutti, or Charlotte Russe cream and sherbet, or ice-cream. Pack the cases in a freezer, and keep on ice and salt till ver^^ hard. Serve on a lace paper napkin laid on a fancj^ plate. Sometimes the bis- cuits are covered with a meringue, and colored shghtly with a salamander just before serving. Frozen Apricots. — Cut one can of apricots into small pieces, add one pint of sugar and one quart of water. When the sugar is dissolved, freeze. When parth^ frozen add, if you like, one pint of whipped cream✪ Frozen Apricots^ measured after whipping. This is delicious without the cream. Peaches, pineapples, cherries, and strawberries are deli- cious when frozen. Vary the amount of sugar as the fruit requires. Sherbets, or Water Ices. Sherbets, or water ices, are made with the juice of fruit, water, and sugar. With a supply of canned fruit, or fruit syrup always at hand, a variety of delicious desserts may be quickl}' prepared. A tablespoonful of gelatine., soaked and dissolved, gives a light and smooth consistency to water ices. Many prefer to boil the water and sugar to a clear S3'rup, remove the scum, and when cool add the fruit juice ; and others use the white of egg beaten stiff, add- ing it after the sherbet is partly frozen. The following are some of the most delicious water ices. Follow the directions given under Orange Sherbet, for all the other varieties. • 368 The Boston Cook Booh. Orange Sherbet. 1 tablespoonful gelatine. % cup cold water. 3^ cup boiling water. 1 cup sugar. 1 cup cold water. 6 oranges, or 1 pint of juice✪ Orange Sherbet. Soak the gelatine in the cold water ten minutes. Add the boiling water, and when dissolved add the sugar, another cup of cold water and the orange juice. Strain when the sugar is dissolved, and freeze. Pomegranate Sherbet. — Make the sanie as Orange Sherbet, using the blood-red oranges. Lemon Sherbet. 1 tablespoonful gelatine. 1 quart water. 1 pint sugar. Juice of 6 lemons. The boiling water used in dissolving the gelatine should be part of the quart of water. Pineapple Sherbet. 1 can grated, or 1 pint fresh fruit. 1 pint sugar. 1 pint water. 1 tablespoonful gelatine. In using fresh pineapple be careful to remove all the eyes. Raspberry and Strawberry Sherbet. 1 pint berry juice. 1 pint sugar. 1 pint water. Juice of 2 lemons. 1 tablespoonful gelatine. Or, 1 pint preserved fruit. 1 cup sugar. 1 quart water. 2 lemons. 1 tablespoonful gelatine. When using preserved strawberries or raspberries, soak the fruit in part of the water and strain out the seeds. The Boston Cook Book. 369 GENERAL DIRECTIONS FOR MAKING- CAKE. Study first the directions given under Measuring, Mix- ing, arid Baking. Cake is a mixture of part or all of the following mate- rials : eggs, sugar or molasses, flour, butter or cream, milk or water, fruit, soda, cream of tartar, spices, etc.

AI-modernized reading of the original text

Biscuit Glace, — Ice-cream and sherbet are often served in small, fancy paper cases, which may be obtained at a confectioner's. Make and freeze the cream, and fill the paper cases with two kinds, either sherbet and plain icecream, or sherbet and tutti frutti, or Charlotte Russe cream and sherbet, or ice-cream. Pack the cases in a freezer, and keep on ice and salt till ver^^ hard. Serve on a lace paper napkin laid on a fancy plate. Sometimes the biscuits are covered with a meringue, and colored slightly with a salamander just before serving. Frozen Apricots. — Cut one can of apricots into small pieces, add one pint of sugar and one quart of water. When the sugar is dissolved, freeze. When partly frozen add, if you like, one pint of whipped cream, measured after whipping. This is delicious without the cream. Peaches, pineapples, cherries, and strawberries are delicious when frozen. Vary the amount of sugar as the fruit requires. Sherbets, or Water Ices. Sherbets, or water ices, are made with the juice of fruit, water, and sugar. With a supply of canned fruit, or fruit syrup always at hand, a variety of delicious desserts may be quickly prepared. A tablespoonful of gelatine, soaked and dissolved, gives a light and smooth consistency to water ices. Many prefer to boil the water and sugar to a clear syrup, remove the scum, and when cool add the fruit juice ; and others use the white of egg beaten stiff, adding it after the sherbet is partly frozen. The following are some of the most delicious water ices. Follow the directions given under Orange Sherbet for all the other varieties. • 368 The Boston Cook Booh. Orange Sherbet. 1 tablespoonful gelatine. % cup cold water. 3^ cup boiling water. 1 cup sugar. 1 cup cold water. 6 oranges, or 1 pint of juice. Soak the gelatine in the cold water ten minutes. Add the boiling water, and when dissolved add the sugar, another cup of cold water and the orange juice. Strain when the sugar is dissolved, and freeze. Pomegranate Sherbet. — Make the sanie as Orange Sherbet, using the blood-red oranges. Lemon Sherbet. 1 tablespoonful gelatine. 1 quart water. 1 pint sugar. Juice of 6 lemons. The boiling water used in dissolving the gelatine should be part of the quart of water. Pineapple Sherbet. 1 can grated, or 1 pint fresh fruit. 1 pint sugar. 1 pint water. 1 tablespoonful gelatine. In using fresh pineapple be careful to remove all the eyes. Raspberry and Strawberry Sherbet. 1 pint berry juice. 1 pint sugar. 1 pint water. Juice of 2 lemons. 1 tablespoonful gelatine. Or, 1 pint preserved fruit. 1 cup sugar. 1 quart water. 2 lemons. 1 tablespoonful gelatine. When using preserved strawberries or raspberries, soak the fruit in part of the water and strain out the seeds. The Boston Cook Book. 369 GENERAL DIRECTIONS FOR MAKING- CAKE. Study first the directions given under Measuring, Mixing, arid Baking. Cake is a mixture of part or all of the following materials : eggs, sugar or molasses, flour, butter or cream, milk or water, fruit, soda, cream of tartar, spices, etc.

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Mrs. Lincoln's Boston cook book