Cookery for every household

Make the banana pulp by cutting up some ripe bananas and rubbing them through a hair sieve. Add to the pulp, orange or lemon juice and syrup for ices (see above) in the above proportions, and colour the mixture with a very little yellow colouring. Pour all into a freezing pot and freeze as directed on p. 479. Note. — A little liqueur may be added to this ice if wished. 2182. Black-currant Water Ice Make in the same way as Red-currant Water Ice (see below), using black currants instead of red. 2183. Cherry Water Ice (Glace aux Cerises) 1 lb. Morello cherries. 1 pt. syrup for ices. Juice of 1 lemon. 1 table-sp. noyeau or maraschino. A few drops of carmine. Stalk the cherries, wipe them in a clean cloth and then stone them. Crack some of the stones and pound the kernels in a mortar. Then add the cherries and pound them also. Make the syrup according to directions given above, pour it boiling hot over the cherries and kernels, add the lemon juice, cover over, and stand until cold. Then rub all through a hair sieve. Add the liqueur to the fruit puree, colour with a few drops of carmine and freeze. Note. — One or two beaten whites of eggs may be added when the mixture is half frozen. 2184. Coffee Water Ice (Glace au Café) 1 £ pts. strong clear coffee j | gill brandy. 2 or 3 table-sps. sugar. \ Whipped cream. The coffee must be very clear and good. Sweeten it to taste with 2 or 3 table-spoonfuls of sugar, and allow it to become quite cold. Then pour it into a freezing pot and half freeze it. Add \ gill of fine brandy and freeze again. Serve in ice cups or glasses with a spoonful of whipped cream on the top. 2185. Grape Water lee (Glace aux Raisins) 1 table-sp. orange-flower water. \ glass Marsala. Pistachio nuts. 1 lb. muscatel grapes. Rind and juice of 2 lemons. J pt. syrup for ices. Stalk the grapes, and wipe them carefully in a clean cloth. Crush them and rub them through a hair sieve. Make the syrup according to directions given above, boiling with it the thinly-peeled rind of the 2 lemons. Strain the syrup and lemon juice on to the grape puree, add the orangeflower water and Marsala, and stand until cold. Freeze, and serve piled up in small cups, sprinkled with finely-chopped pistachio nuts. 2186. Lemon Water Ice (Glace au Citron) 1 gill lemon juice. I 4 pt. syrup for ices. Rind of 2 lemons. | I white of egg. Make in the same way as Orange and Lemon Water Ice (see below). 2187. Melon Water Ice (Glace au Melon) 1 melon. 1 pt. water. I I lemon. Sugar. 1 orange. | 1 glass maraschino. Choose a ripe melon of medium size. Peel it and slice it thinly, removing the seeds. Put the sugar and water into a saucepan with the thinlypeeled rind of the orange and lemon. Bring these to the boil and add the sliced melon. Simmer slowly for 10 minutes, and then rub all through a hair sieve. Add the strained juice of the orange and lemon along with the maraschino, cool, and freeze in the usual way. 2188. Orange and Lemon Water Ice (Glace au Citron et a 1’ Orange) 4 pt. orange juice. Rind of 2 lemons. 1 gill lemon juice. 1 pt. syrup for ices. Rind of 2 oranges. 2 whites of eggs.