Original White House Cookbook

Add a tablespoonful of gelatine to one gill of water ; let it stand twenty minutes and add half a pint of boiling water ; stir until dissolved and add four ounces of powdered sugar, the strained juice of six oranges and cold water enough to make a full quart in all. Stir until the sugar is dissolved ; pour into the freezing can and freeze. (See Lemon Ice.) Two PINTS of milk, eight ounces of cream, two ounces of orange-flower water, eight ounces of sweet almonds, four ounces of bitter almonds ; pound all in a marble mortar, pouring in from time to time a few drops of water ; when thoroughly pounded add the orange-flower water and half of the milk ; pass this, tightly squeezed, through a cloth ; boil the rest of the milk with the cream and keep stirring it with a wooden spoon ; as soon as it is thick enough, pour in the almond milk ; give it one boiling, take it ofl and let it cool in a bowl or pitcher before pouring it into the mold foi freezing. A REFRESHING ice is made of currants or raspberries, or equal portions of each. Squeeze enough fruit in a jelly-bag to make a pint of juice ; add a pint each of the water and sugar ; pour the whole, boiling hot, on to whites of three eggs, beaten to a stiff froth, and whip the mixture thoroughly. When cool, freeze in the usual manner. Part red raspberry j uice is a much finer flavor. Any juicy fruit may be prepared in this manner. ORANGE-WATER ICE. ALMOND ICE. CURRANT ICE. f . ★ ★ ★ IT DEPENDS as much upon the judgment of the cook as on the materials used to make a good pudding. Everything should be the best in the way of materials, and a proper attention to the rules, with some practice, will ensure success. Puddings are either boiled, baked or steamed ; if boiled, the materials should be well worked together, put into a thick cloth bag, previously dipped in hot water, wringing it slightly and dredging the inside thickly with flour ; tie it firmly, allowing room for it to swell ; drop it into a kettle of hoiling water, with a small plate or saucer in the bottom to keep it from sticking to the kettle. It should not cease boiling one moment from the time it is put in until taken out, and the pot must be tightly covered, and the cover not removed except when necessary to add water from the hoiling tea-kettle when the water is getting low. When done, dip immediately in cold water and turn out. This should be done just before placing on the table. Or butter a tin pudding-mold or an earthen bowl ; close it tight so that water cannot penetrate ; drop it into boiling water and boil steadily the required time. If a bowl is used it should be well buttered and not quite filled with the pudding, allowing room for it to swell ; then a cloth wet in hot water, slightly wringing it, then floured on the inner side, and tied over the bowl, meeting under the bottom. To steam a pudding, put it ipto a tin pan or earthen dish ; tie a cloth over the top, first dredging it in flour, and set it into a steamer. Cover the steamer closely ; allow a little longer time than you do for boiling. Molds or basins for baking, steaming or boiling should be well buttered before the mixture is put into them. Allow a little longer time for steaming than for boiling.