Cookery for every household

Grate the rind off the lemon and rub it into half the sugar. Put this flavoured sugar into a double boiler with half the cream, and scald them until the sugar is quite dissolved. Then stand this cream aside until cold, peel the pine-apple, taking out the eyes ; then cut it in quarters, and remove the core. Now grate it down or chop it very finely, strain over it the lemon juice, and sprinkle with the remainder of the sugar. Whip the remainder of the cream, and add it to that which has been scalded. Turn these into the freezing pot and half freeze them, then add the prepared pineapple and lemon juice, and freeze again until sufficiently stiff. Note. — A little brandy or liqueur may be added to this ice if wished. 2212. Raspberry Cream Ice (Glace a la Creme de Framboises) Make in the same way as Strawberry Cream Ice (see below), substituting raspberries for strawberries. 2213. Rice Cream Ice If pts. milk. 1 bay-leaf. Rind of 1 lemon. 3 oz. flour of rice. 1 gill milk. J- lb. castor sugar. 1 glass brandy or liqueur If gills cream. Put the milk, bay-leaf, and lemon rind into a saucepan and stand them at the side of the fire until hot and well flavoured. Then remove the bay-leaf, and add the rice flour mixed smoothly with a gill of cold milk. Stir over the fire until boiling, add the sugar, and cook for a few minutes. Then strain into a basin and stir occasionally until [illustration: Rice Cream Ice with Compote of Oranges] Cold. Partly freeze the mixture in the usual way, add the cream, whipped, and the liqueur, and freeze again until stiff. This ice is best moulded and served with a good sauce or compote of fruit. Small pieces of fruit may be added to the mixture if wished. 2214. Strawberry Cream Ice (Glace a la Creme de Fraises) 1 lb. fresh strawberries. £ lb. castor sugar. 1 table-sp. lemon juice. J- pt. double cream. A few drops of carmine. Choose sound ripe strawberries, pick them carefully, and cut them in pieces with a silver knife or fork. Sprinkle them with the sugar and lemon juice and allow them to stand for £ hour or so. Then rub them through a hair sieve, using a wooden or silver spoon. The puree should measure 4 pint ; if more or less, regulate the quantity of cream accordingly. Whip the cream until thick, and stir it lightly into the strawberry puree, add a few drops of carmine to make the cream a pretty strawberry colour, and then freeze in the usual way. Note. — A plainer ice may be made by using custard, or partly custard, instead of so much cream. Strawberry jam may be used instead of the fresh fruit, when sugar will not be required. 2215. Tangerine Ice Cream 6 tangerine oranges. 1 pt. cream. \ lb. castor sugar Grate the rind very lightly off 3 of the oranges, and then rub it into the sugar. Put this flavoured sugar into a double boiler with half the cream, and scald them until the sugar is quite dissolved. Then remove from the fire, and stand until cold. Strain in the juice of the 6 oranges, and add the other half of the cream, whipped. Pour all into the freezing pot, and freeze in the usual way. Note. — The ordinary oranges may be used instead of the tangerines, half the number being allowed. 2216. Tea Ice Cream (CrSme au The Glace)