The Landmarks club cook book

One lemon, juice squeezed and rind grated, three eggs, one teacup sugar, two tablespoons melted butter; mix well and bake in small tins with puff paste. MACAROON TARTS. Quarter pound of almond paste, half cup of sugar, whites of two eggs, three or four tablespoonfuls of water; grate almond paste, add sugar, whites of eggs and water. Put into pastry. shells of best short crust small teaspoonful of raspberry jam; then spread over it one teaspoonful of paste (cover the jam). . Dust powdered sugar over and bake in a moderate oven for a quarter of an hour. Kate E. Whitaker. SAND TARTS. Two cups of sugar, one cup of butter, three cups of flour, two eggs, leaving out the white of one. Roll out thin and cut in squares. Spread the white of egg on top, sprinkle with sugar and cinnamon and press a bleached almond or raisin in center. Mrs. C. C. Carpenter. CHAPTER XIV. frozen desserts. SUGGESTIONS FOR FREEZING. Pour the mixture that is to be frozen into the tin can, put the beater in this, and cover. Place in the tub, being careful to have the point on the bottom fit into the socket in the tub. Place on the cross-piece, and turn the crank to see if everything is in place. Next conies the packing. Ice should be broken in large pieces, put in a canvas bag and pounded fine. Put a thick layer in the tub ; then a thin layer of salt. Continue until the tub is full, and pack down solid with a paddle or a piece of wood. Turn a few times and add more ice as the mass settles. Remember that if the freezer is packed solid at first, no more ice or salt is needed. The water should not be let off, as it is one of the strongest elements in the freezing. Turn the crank for twenty minutes — not fast at first, but very rapidly the last ten minutes. Turn back the cross-piece, wipe the salt and ice from cover, and remove cover without displacing the can itself. Work a large spoon up and down in the mixture until it is light and the space left by taking out the beater is filled. Cover the can, cork the hole from which the beater was taken, and set the tub in a cool place for an hour or more. Miss Parloa. Any mixture to be frozen should be thoroughly chilled before it is turned into the can of the freezer, lest a second supply of ice be needed. A mixture too sweet will not freeze readily; a mixture that is lacking in sweetness freezes quickly, but will be coaise and granular in texture. The proportion of salt to ice affects the time required in freezing, and, incidentally, the smoothness of the product. With a freezer operated by a crank, use three measures of ice desserts. to one of salt, when cream, ices and sherbert are to be frozen. Uncooked cream expands more in freezing than does cooked cream. It gives an ice of light, fluffy texture. Cooked cream loses in quality, but gives a firm, close grained ice. Always scald cream in a double boiler ; and it is sufficiently scalded when the water in the outside kettle boils. Ices are much better when the sugar is added in the form of syrup. A cup of syrup is equivalent to one cup of sugar. Boston Cooking: School Magrazine. Philadelphia ice creams are made of cream sweetened, flavored and stirred while freezing. French ice creams are custards of different degrees of richness, stirred while freezing.