A guide to modern cookery

This mixture of ingredients should always be cold, and should be tested with saccharom (pése-sirops). If the instrument marks more — than the proper degree, dilute the preparation with a little water ; ifit mark less, add syrup until the required degree is reached. (2) Pound the fruit with an average quantity of ten oz. of sugar per lb.; but remember that this proportion may be modified either way, subject to the sweetness of the fruit used. Rub the whole through a sieve; and then, to obtain the proper | degree of strength, add the necessary quantity of filtered water. . 2760—LIQUEUR-ICE PREPARATIONS These preparations are made by adding to the syrup or the — cream which forms the base of the ice a given quantity of the © selected liqueur, the latter being generally added when the © preparation is cold. ; The proportion of one-fifth pint of liqueur per quart of syrup may be taken as an average. Subject to the requirements this liqueur — flavour may be intensified with strong tea for rum ices; with orange-rind for Curagao-flavoured ices, with fresh, crushed cherrystones for Kirsch ices, etc. These preparations should always contain some lemon-juice, and their strength should reach the average degree indicated for fruit ices, VARIOUS FRUIT-ICE PREPARATIONS. 2761—APRICOT ICE Take one pint of fresh apricot purée, one pint of syrup, and the juice of two lemons. The strength of the preparation should measure 18° or 19° (saccharometer). 2762—PINE-APPLE ICE Set to macerate for two hours one pint of grated or pounded skinned pine-apple in one pint of syrup. Rub the whole through a sieve, add the juice of one lemon and a few drops of Kirsch, and test the preparation, which should measure from 18° to 20°. 2763—BANANA ICE Set one pint of pounded banana pulp to macerate for two hours in one pint of Maraschino-flavoured syrup. Add the juice of three lemons, and rub through a sieve. This preparation should measure from 20° to 21°, 2764—CHERRY ICE Crush one pint of stoned cherries, and pound their stones. Set the whole to macerate for one hour in one pint of syrup, flavoured with Kirsch. Rub through a sieve and add the juice of a half-lemon. The preparation should measure 21°. 2765—LEMON ICE Set the zests of three lemon peels to infuse for three hours in one pint of cold syrup. Add the juice of four lemons and of two oranges, and strain the whole. The preparation should measure 22°. 2766—STRAWBERRY ICE Mix one pint of strawberry purée with one pint of syrup, and add thereto the juice of two oranges and of twolemons. Or pound two lbs. of strawberries with one lb. of powdered sugar ; add the juice of oranges and lemons as above; rub the whole through a sieve, and add the necessary amount of filtered water to bring the preparation to 16° or 18°. 2767—RASPBERRY ICE Proceed as for No. 2766, and use the same quantities, 2768—RED-CURRANT ICE Mix one pint of red-currant juice with one pint of syrup. In view of the natural acidity of the fruit, lemon-juice may be dispensed with. The preparation should measure 20°. 2769—TANGERINE ICE Throw the zests of the rinds of four tangerines into one and one- © half pints of boili: g syrup. Let the whole cool; rub it through a sieve, and finish it with the juice of six tangerines, two oranges and one lemon. The preparation should measure 21°, 2770—MELON ICE Mix one pint of very ripe melon pulp with one pint of syrup, the juice of two oranges and one lemon, and one tablespoonful of orange-flower water. Rubthe whole through a sieve, The mixture should measure 22°. 2771—ORANGE ICE Throw the zests of the rinds of four oranges into one quart of boiling syrup. Let the whole cool; add the juice of four oranges and one lemon, and rub it through a sieve. It should measure 22°. ae 2772—PEACH ICE