The Blue grass cook book

4 lemons, juice only, 1 tablespoon of gelatine, dissolved in water. Sweeten to taste. Mix well and freeze. MADEIRA ICE 1 quart Madeira wine, 1 pint water, ^ pound sugar, Juice of 1 lemon. Make a syrup of sugar and water and add lemon juice. When cool, strain and put in freezer. When it begins to thicken, add 1 quart Madeira wine and freeze hard. ORANGE ICE Miss Annie Lyle 6 oranges, 2 lemons, 1 quart of water, 1 pint sugar. Squeeze the fruit, being careful to remove the seed. Boil the water and pour over the sugar. When dissolved, let the water stand on the fruit for ^ hour. Strain and mix with the juice and freeze. This will make 2 quarts. RASPBERRY ICE Take enough berries to make a quart of juice. Add juice of 3 lemons and 1 pound sugar. Pour over 1 quart boiling water and let it stand 1 hour, and then strain into freezer and freeze hard. ROMAN PUNCH Make a strong lemonade, about a quart, and put in freezer. Wlien half frozen, add whites of 4 eggs, well beaten, and 1 glass of Jamaica rum, juice of 3 oranges, and a small glass of champagne, if preferred, and freeze hard. ICES AND PUNCHES SHERBET Miss Mary Bashford 1 quart of water 3 lemons, 2 teacups of sugar, 3 eggs. Cook sugar to a candy. Stir it into whites of eggs as for icing. Season and freeze. SHERRY PUNCH Mrs. Campbell Carrington Cochran 1 quart of water and 2 cups of sugar boiled together 5 minutes. Remove from the fire and add Juice of 6 oranges, Juice of 3 lemons, 1^ pints of sherry. Freeze. STRAWBERRY ICE Mash the berries and have 1 quart juice. Add juice of 2 lemons, 1 pound sugar. Pour over 1 quart boiling water and let it stand an hour. Strain and pour in freezer and freeze quite hard. Creams and Other Desserts BAVARIAN CREAM WITH ALMONDS Blanch 3 ounces of sweet and 1 ounce of bitter almonds, and skin them. Put them in a pan on a moderate fire, stirring constantly. As soon as they have acquired a fine yellow color, take off and let get cold. Pound them into fine pieces. Then add 1 pint of cream, nearly boiling, 2 or 3 tablespoons of sugar, ^ package of gelatine, previously washed in ^ cup of cold water. Put upon the ice, and when ready to thicken stir till smooth. Have ready 1 pint of cream; whip and then stir it in ; put into a mould and surround with ice. BAVARIAN CREAM WITH PINEAPPLE Cut a pineapple into fine pieces. Boil it with ^ pound or coffeecup of sugar. Pass this marmalade through a sieve or colander. Turn off part of the juice and add ^ package of gelatine, dissolved in ^ cup of cold water. Stir, and add ^ pint of whipped cream as before described. BEAUTIFUL CREAM Make a foundation of pastry and a wall of cherries, oranges, and grapes. Fill with chestnuts, whipped cream, or a very rich ice cream. Boil BIVEAU CREAM 1 pint of water, 1 ounce of gelatine, J of a vanilla bean, ^ pound of sugar. When the mixture is almost cold, stir in 3 pints of thick cream, whipped to a stiff froth. CHARLOTTE POLONAISE Mrs. Henry C. Buckner Yolks of 6 eggs,