One pint milk, yolks of two eggs, six ounces sugar, one
tablespoon corn starch ; scald until it thickens ; when
cool, add one pint whipped cream and the whites of two
eggs, beaten stiff; sweeten, flavor and freeze.
ICE CREAM✪ Ice Cream.
Mrs. A. P. Iglehart.
Have ready two quarts of rich cream ; take out three
pints, and stir into the pint left one pound of white sugar;
flavor with lemon or vanilla ; after mixing this well add it
to the three pints and freeze it.
ICE CEEAM.
Mrs. W. H. Ovington.
Scald one quart of milk with one sheet of isinglass
(broken), and a vanilla bean ; when cool, strain, mix
with one pint of cream✪ Ice Cream (Mrs. W. H. Ovington) whipped to a froth ; sweeten to
taste and freeze.
252
THE HOME COOK BOOK.
TUTTI FRUTTI.
From "In the Kitchen.'*
A rich vanilla cream with candied cherries, raisins,
currants and citron✪ Tutti Frutti. The fruit must be added when the
cream is nearly frozen.
AN EXCELLENT DESSERT.
Mrs. J. Young Scammon.
One can or twelve large peaches, two coffeecups of
sugar, one pint of water and the whites of three eggs✪ An Excellent Dessert ;
break the peaches with ana stir all the ingredients to-
gether; freeze the whole into a form ; beat the eggs to a
froth.
PEACHES A LA UDE.
From " In the Kitchen.'*
Make a syrup of a pound of sugar and half a pint of
water; when boiled and skimmed place in it five or six
large peaches peeled and halved with the blanched
kernels. Let them boil gently until clear, being careful
not to break them. Skim them from the syrup and leave
them to drain. Squeeze the juice of six lemons✪ Peaches a la Ude and add
to the syrup with gelatine, which has been soaked half an
hour and melted over boiling water. It must be used m
the proportion of one ounce to a quart of syrup; wet a
mould, pour in the jelly to the depth of half an inch, and
let it harden on the ice; then fill the mould with alternate
layers of peaches and half formed jelly, and place on the
ice. Do not disturb it until perfectly stiff.
VALUABLE EECIPES.
253
MACEDOINE OF FRUIT.
From " In the Kitchen."
Wine jelly✪ Macedoine of Fruit and fruit in alternate layers frozen together.
The fruit may be of any and all sorts, and may be candied
or preserved, or slices of pear, apple, etc.; may be boiled
in syrup and then drained; the mould must be filled after
the jelly has begun to form, but before it is stiff, and the
first layer should be of jelly; when filled, place the mould
in salt and ice prepared as for freezing ice cream ; cover
closely, and let it remain several hours.
FRUITS.
'* Fruit of all kinds, in coat
Rough, or smooth rind, or bearded husk, or shell,
She gathers tribute large, and on the board
Heaps with unsparing hand."
— Paradise Lost,
Bring me berries or such cooling fruit
As the kind, hospitable woods provide.
— COWPER.
Page 101 · 7 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
One pint milk, yolks of two eggs, six ounces sugar, one tablespoon corn starch ; scald until it thickens ; when cool, add one pint whipped cream and the whites of two eggs, beaten stiff; sweeten, flavor and freeze.
ICE CREAM.
Mrs. A. P. Iglehart.
Have ready two quarts of rich cream ; take out three pints, and stir into the pint left one pound of white sugar; flavor with lemon or vanilla ; after mixing this well add it to the three pints and freeze it.
ICE CREAM.
Mrs. W. H. Ovington.
Scald one quart of milk with one sheet of isinglass (broken), and a vanilla bean ; when cool, strain, mix with one pint of cream whipped to a froth ; sweeten to taste and freeze.
TUTTI FRUTTI.
From "In the Kitchen.'* A rich vanilla cream with candied cherries, raisins, currants and citron. The fruit must be added when the cream is nearly frozen.
AN EXCELLENT DESSERT.
Mrs. J. Young Scammon.
One can or twelve large peaches, two coffeecups of sugar, one pint of water and the whites of three eggs ; break the peaches and stir all the ingredients together; freeze the whole into a form ; beat the eggs to a froth.
PEACHES A LA UDE.
From " In the Kitchen.'*
Make a syrup of a pound of sugar and half a pint of water; when boiled and skimmed place in it five or six large peaches peeled and halved with the blanched kernels. Let them boil gently until clear, being careful not to break them. Skim them from the syrup and leave them to drain. Squeeze the juice of six lemons and add to the syrup with gelatine, which has been soaked half an hour and melted over boiling water. It must be used m the proportion of one ounce to a quart of syrup; wet a mould, pour in the jelly to the depth of half an inch, and let it harden on the ice; then fill the mould with alternate layers of peaches and half formed jelly, and place on the ice. Do not disturb it until perfectly stiff.
MACEDOINE OF FRUIT.
From " In the Kitchen."
Wine jelly and fruit in alternate layers frozen together. The fruit may be of any and all sorts, and may be candied or preserved, or slices of pear, apple, etc.; may be boiled in syrup and then drained; the mould must be filled after the jelly has begun to form, but before it is stiff, and the first layer should be of jelly; when filled, place the mould in salt and ice prepared as for freezing ice cream ; cover closely, and let it remain several hours.
FRUITS.
'* Fruit of all kinds, in coat Rough, or smooth rind, or bearded husk, or shell, She gathers tribute large, and on the board Heaps with unsparing hand."
— Paradise Lost,
Bring me berries or such cooling fruit As the kind, hospitable woods provide.
— COWPER.
Records on this page
Ice CreamIce Cream (Mrs. A. P. Iglehart)Ice Cream (Mrs. W. H. Ovington)Tutti FruttiAn Excellent DessertPeaches a la UdeMacedoine of Fruit