* It boB been reasonably objected that Isinglass is not a proper element of Vegetarian cookery ; but it does not appear that it has yet been entirely superseded by any extract from the vegetable kingdom. Irish moss and Iceland moss are found to answer very well in some instances, as in re- ceipt No. 457 ; and it is probable that when chemical science shall be more completely applied to the art of preparing food, a substance superior in all respects to the isinglass commonly used, will be obtained from vegetable productions. 180 VEGETARIAN COOKERY. pound it in a mortar to a fine paste, adding the sugar, orange- flower water, the yolks of the eggs, well beaten, and the juice of the oranges ; beat aU well together, and put iu gradually the boiling cream; beat it till cold, and serve in a glass dish. No. 442. — Pine-Apple Ice Cream. Three quarters of a pint of pine-apple syrup, the juice of a large lemon, and one pint of cream✪ Pine-Apple Ice Cream. Mix the syrup and lemon-juice with the cream, and add sugar as required ; poui- it into a mould, cover it with white paper, lay a piece of brown paper over to prevent any water getting in and set it in the ice. When required for use, dip a towel iu hot water, fold it round the mould, and turn out the cream. The bucket used for freezing should be sufi&cieutly large to allow about four or five inches of ice, broken in small pieces and mixed with salt, to be placed below and round the sides of the mould. No. 443. — Raspberry Cream. Mash the fruit gently, set it to drain through a sieve, strew- ing a little sugar on it ; when well di-ained, mthout being pressed, add sugar and cream to the juice, and a little milk, if required✪ Raspberry Cream. Whisk it in a bowl, and as the froth rises, lay it on a sieve, and when no more will rise, put the cream in a dish, and lay the froth upon it. Strawberry cream may be made in the same way. When fresh fruit cannot be obtained„jam or jelly may be used, allow- ing six ounces to a pint of cream, and adding the juice of a lemon. No. 444. — Raspberry Ice Cream. One pound of raspberries, and one pint of cream✪ Raspberry Ice Cream. Mash the fruit, strain off’ the juice, and mix it with the cream, adding sugar as required ; whisk it, then pour into glasses, and freeze as directed (No. 442). Strawberry Ice Cream is pi'epared in the same way. VEGETARIAN COOKERY. 181 No. 445. — Rhubarb Cream. One quart of rhubarb, peeled and cut in pieces, one pint of cream, four ounces of sugar, the thin rind of half a lemon, and a piece of cinnamon✪ Rhubarb Cream. Set the rhubarb on the fire with very little water, the sugar, lemon -peel, and a small stick of cinnamon ; when quite soft, rub it through a sieve, aud when cold, add the cream, or two well beaten eggs, mixed with a pint of new milk. No. 446. — Snow Cream. One pint of cream, the whites of two eggs, four ounces of sugar, and quarter of a pint of lemonade✪ Snow Cream. To the cream, add the sugar, lemonade, and the whites of eggs, well beaten ; whisk the whole to a froth, and servo it in a dish, or. lay it on custard, trifle, or preserved fruit. No. 447.— Spanish Cream. One pint of new milk, half a pint of cream, three eggSj four ounces of flour, and two ounces of white sugar✪ Spanish Cream.

AI-modernized reading of the original text

* It has been reasonably objected that Isinglass is not a proper element of Vegetarian cookery ; but it does not appear that it has yet been entirely superseded by any extract from the vegetable kingdom. Irish moss and Iceland moss are found to answer very well in some instances, as in receipt No. 457 ; and it is probable that when chemical science shall be more completely applied to the art of preparing food, a substance superior in all respects to the isinglass commonly used, will be obtained from vegetable productions. pound it in a mortar to a fine paste, adding the sugar, orangeflower water, the yolks of the eggs, well beaten, and the juice of the oranges ; beat aU well together, and put iu gradually the boiling cream; beat it till cold, and serve in a glass dish. No. 442. — Pine-Apple Ice Cream. Three quarters of a pint of pine-apple syrup, the juice of a large lemon, and one pint of cream. Mix the syrup and lemon-juice with the cream, and add sugar as required ; poui- it into a mould, cover it with white paper, lay a piece of brown paper over to prevent any water getting in and set it in the ice. When required for use, dip a towel iu hot water, fold it round the mould, and turn out the cream. The bucket used for freezing should be sufi&cieutly large to allow about four or five inches of ice, broken in small pieces and mixed with salt, to be placed below and round the sides of the mould. No. 443. — Raspberry Cream. Mash the fruit gently, set it to drain through a sieve, strewing a little sugar on it ; when well drained, without being pressed, add sugar and cream to the juice, and a little milk, if required. Whisk it in a bowl, and as the froth rises, lay it on a sieve, and when no more will rise, put the cream in a dish, and lay the froth upon it. Strawberry cream may be made in the same way. When fresh fruit cannot be obtained, jam or jelly may be used, allowing six ounces to a pint of cream, and adding the juice of a lemon. No. 444. — Raspberry Ice Cream. One pound of raspberries, and one pint of cream. Mash the fruit, strain off’ the juice, and mix it with the cream, adding sugar as required ; whisk it, then pour into glasses, and freeze as directed (No. 442). Strawberry Ice Cream is pi'epared in the same way. No. 445. — Rhubarb Cream. One quart of rhubarb, peeled and cut in pieces, one pint of cream, four ounces of sugar, the thin rind of half a lemon, and a piece of cinnamon. Set the rhubarb on the fire with very little water, the sugar, lemon -peel, and a small stick of cinnamon ; when quite soft, rub it through a sieve, aud when cold, add the cream, or two well beaten eggs, mixed with a pint of new milk. No. 446. — Snow Cream. One pint of cream, the whites of two eggs, four ounces of sugar, and quarter of a pint of lemonade. To the cream, add the sugar, lemonade, and the whites of eggs, well beaten ; whisk the whole to a froth, and servo it in a dish, or. lay it on custard, trifle, or preserved fruit. No. 447.— Spanish Cream. One pint of new milk, half a pint of cream, three eggSj four ounces of flour, and two ounces of white sugar.

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