Put a teacup of tapioca into sufficient cold water ; boil
until the lumps become almost transparent ; squeeze the
juice of two lemons✪ A Simple Dessert partially into the mixture, then slice
them into it, sweeten or not, then eat when cold, with
cream and sugar.
JELLIED GEAPES.
Mrs. A. M. Lewis.
A very delicate dish, is made of one-third of a cup of
rice, two cups of grapes, half a cup of water, and two
spoons of sugar✪ Jellied Grapes. Sprinkle the rice and sugar among the
grapes, while placing them in a deep dish ; pour on the
water, cover close and simmer two hours slowly in the
oven. Serve cream as sauce, or cold as pudding. If
served warm as pudding, increase slightly the proportion
of rice and sugar.
ICES.
Glittering squares of colored ice,
Sweetened with syrups, tinctured with spice ;
Creams and cordials and sugared dates ;
Syrian apples, Othmanee quinces,
Limes and citrons and apricots,
And wines that are known to Eastern princes.
*******
And all that the curious palate could wish.
Pass in and out of tha cedarn doors.
— T. B. Aldrich.
Use one part of coarse table salt to two parts of ice
broken the size of a walnut. This should be firmly
packed around the cream pail to the height of the freezer.
For three pints of cream, one and a half pints of water
should be poured over the ice in the freezer, and for
every additional quart of cream one pint of water should
be added to the ice after packing. When there is no ice-
cream freezer convenient, ices may be frozen by putting
the cream to be frozen in a tin pail with a close cover.
This ice and salt for packing may be put in a larger pail
and packed firmly around the pail of cream to be frozen.
Let this stand to chill for twenty or thirty minutes, then
remove the cover and stir the freezing mixture within
(249)
250
THE HOME COOK BOOK.
until stiff. Then re-pack, cover the whole closely with a
woolen cloth or carpet and leave for an hour or two in a
cool place.
CUREANT ICE.
One pint of currant juice, one pound oi sugar, and one
pint of water ; put in freezer, and when partly frozen add
the whites of three eggs well beaten.
OEANGE A]^D LEMON ICES.
The rind of three oranges grated and steeped a few
moments in a little more than a pint of water; strain one
pint of this on a pound of sugar and then add one pint
of orange or lemon iuice; pour in the freezer, and when
half frozen add the whites of four eggs✪ Orange and Lemon Ices beaten to a stiff
froth.
OEANGE ICE.
Juice of six oranges, grated peel of three, juice of two
lemons, one pint of sugar, one pint of water✪ Orange Ice, and freeze
STEAWBEEEY ICE CEEAM.
From " In the Kitchen."
Mash with a potato pounder in an earthen bowl one
quart of strawberries with one pound of sugar, rub it
through the colander and add one quart of sweet cream✪ Strawberry Ice Cream
and freeze. Very ripe peaches or coddled apples may be
used instead of strawberries.
VALUABLE EECIPES.
251
STEAWBEKEY ICE.
From "In the Kitchen."
Crush two quarts of strawberries with two pounds of
sugar; let them stand an hour or more; squeeze them in
a straining cloth, pressing out all the juice ; add to this
an equal measure of water, and when half frozen, the
whisked whites of eggs in the proportion of three to a
quart✪ Strawberry Ice.
ICE CEEAM
M.
Page 100 · 6 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put a teacup of tapioca into sufficient cold water ; boil until the lumps become almost transparent ; squeeze the juice of two lemons partially into the mixture, then slice them into it, sweeten or not, then eat when cold, with cream and sugar.
JELLIED GRAPES.
Mrs. A. M. Lewis.
A very delicate dish, is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar. Sprinkle the rice and sugar among the grapes, while placing them in a deep dish ; pour on the water, cover close and simmer two hours slowly in the oven. Serve cream as sauce, or cold as pudding. If served warm as pudding, increase slightly the proportion of rice and sugar.
ICES.
Glittering squares of colored ice,
Sweetened with syrups, tinctured with spice ;
Creams and cordials and sugared dates ;
Syrian apples, Othmanee quinces,
Limes and citrons and apricots,
And wines that are known to Eastern princes.
*******
And all that the curious palate could wish. Pass in and out of the cedarn doors.
— T. B. Aldrich.
Use one part of coarse table salt to two parts of ice broken the size of a walnut. This should be firmly packed around the cream pail to the height of the freezer. For three pints of cream, one and a half pints of water should be poured over the ice in the freezer, and for every additional quart of cream one pint of water should be added to the ice after packing. When there is no icecream freezer convenient, ices may be frozen by putting the cream to be frozen in a tin pail with a close cover. This ice and salt for packing may be put in a larger pail and packed firmly around the pail of cream to be frozen. Let this stand to chill for twenty or thirty minutes, then remove the cover and stir the freezing mixture within (249)
until stiff. Then re-pack, cover the whole closely with a woolen cloth or carpet and leave for an hour or two in a cool place.
CURRANT ICE.
One pint of currant juice, one pound of sugar, and one pint of water ; put in freezer, and when partly frozen add the whites of three eggs well beaten.
ORANGE AND LEMON ICES.
The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint of orange or lemon juice; pour in the freezer, and when half frozen add the whites of four eggs beaten to a stiff froth.
ORANGE ICE.
Juice of six oranges, grated peel of three, juice of two lemons, one pint of sugar, one pint of water, and freeze
STRAWBERRY ICE CREAM.
From " In the Kitchen."
Mash with a potato pounder in an earthen bowl one quart of strawberries with one pound of sugar, rub it through the colander and add one quart of sweet cream and freeze. Very ripe peaches or coddled apples may be used instead of strawberries.
STRAWBERRY ICE.
From "In the Kitchen."
Crush two quarts of strawberries with two pounds of sugar; let them stand an hour or more; squeeze them in a straining cloth, pressing out all the juice ; add to this an equal measure of water, and when half frozen, the whisked whites of eggs in the proportion of three to a quart.
ICE CREAM
M.
Records on this page
A Simple DessertJellied GrapesOrange and Lemon IcesOrange IceStrawberry Ice CreamStrawberry Ice