The Cook County cook book

RASPBERRY VELVET.— Take rich juice from a can of red raspberries; strain and add sugar until quite sweet, add juice of a lemon (and 2 oranges if desired). Add a little cold water if the juice is rich. When partly frozen add beaten whites of 2 eggs and turn freezer quickly afterwards. Currant juite, strawberry juice, pineapple juice or cherry may be used. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. STRAWBERRY ICE CREAM.— Mash with a potato pounder in an earthen bowl, 1 qt. of strawberries with 1 lb. of sugar, rub it through the colander and add 1 qt. of sweet cream and freeze. Very ripe peaches or coddled apples may be used instead of strawberries. — Mrs. Lewella Olson, Forest Park, 111. CHERRY ICE. — Stem and stone 1 qt. of cherries, crush and cover them with 2 cups of sugar. At the end of an hour squeeze the cherries through a vegetable press and extract all the juice. To this add the juice of a lemon, 1 pt. of water and the unbeaten whites of 3 eggs. Turn all into a freezer and grind until you have a firm, light ice. Pack the freezer in ice and salt for an hour after the dasher is removed. — Mrs. Del Williams, Austin, MAPLE MOUSSE.— Use ]^ cup of maple syrup after it has boiled down thick. Beaten yolks of 2 eggs stirred into the hot syrup. When cold add 1 pt. whipped cream. Pack in mould in chopped ice and salt and let stand 4 hours. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. PEACH, STRAWBERRY AND RASPBERRY MOUSSE.— 1 pt. of double cream, 1 cup of fruit pulp and juice, the juice of half a lemon, % cup powdered sugar, 1 teaspoon of gelatin, softened in 2 or 3 tablespoons of cold water, if desired. Dissolve the sugar in hot fruit juice and pulp. Cool it, add the gelatin and then the cream and the powdered sugar and beat until solid to the bottom of the bowl. Pack in ice and leave to freeze. — Mrs. Andrew Bell, Glenview, 111. GRAPE JUICE PARFAIT.— Boil 1 cup sugar and ^ cup grape juice together to the thread degree and pour in a fine stream onto the whites of 2 eggs, beaten until foamy, beating constantly; when cold, fold in 1 pt. cream, beaten solid with ^ cup of grape juice and the juice of J/2 lemon added to the cream before whipping. Flavor, turn into a mould and let stand packed in ice and salt 4 hours. — Mrs. Sarah Lenhardt, Glenwood, 111. SUNSHINE PARFAIT.— 1 cup sugar, ^ cup boiling water, the yolks of 3 eggs, 1 tablespoon of orange extract, 1 pt. of double cream. Boil the sugar and water to the thread degree and pour in a fine stream onto the beaten yolks of the eggs; return to the fire and cook over hot water until the mixture coats on the spoon; beat until cold and add the flavoring and the cream beaten solid. Let it stand, packed in ice and salt for about 2 hours after moulding. — Mrs, D. A. Worth, Dalton, 111. ,564 ICE CREAM APPLE SHERBET.— To 1 qt. of cold, stewed and strained sour apple add a syrup formed by boiling 2 lbs. of sugar with 1 cup of hot water and then allowing the liquid to cool. Squeeze in the juice of 3 lemons, beat the preparation light and squeeze. Finely flavored apples are best for this purpose. — Mrs. M. A. Lennox, Harvey, 111.