FoodNetArchive

The Cook County cook book

1912

Page 386 · 12 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BERRY SHERBET.— Mash 1 qt. of berries, or enough to make 1 pt. of juice; add 1 pt. of sugar, and after the sugar is dis- solved, add 1 pt. of water and the juice of 1 lemon✪ Cherry Ice. Press through coarse cheese-cloth and freeze. — Mrs, Leola Mosper, Hazel Crest, 111. COFFEE SHERBET.— ]Mix H cup coflfee with J^ cup cold water and white of 1 egg. Add 6 cups boiling water and boil 3 minutes. Strain, add 2 teaspoons granulated gelatin and 1J4 cups sugar✪ Coffee Sherbet and let cool and freeze. — Mrs. Zeb. Taylor, Hubbard Woods, 111. CRANBERY SHERBET.— 1 qt. cranberry juice cooked and strained, 1 pt. of water, juice of 3 lemons, and rind of one grated, J^ nutmeg grated, 2 tablespoons sherry, enough sugar to make a tart liquid, put in freezer, turn rapidly and just before removing dasher add beaten whites of 3 eggs✪ Cranberry Sherbet. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. FRUIT SHERBETS.— Boil 1 qt. water and 2 cups sugar 20 minutes (let boil vigorously during the whole time); add 1 tea- spoon gelatin, softened in cold w^ater, strain, and when cold add a scant pt. fruit juice and juice of 1 lemon✪ Fruit Sherbets. For lemon sherbet use 1 cup of lemon juice. — Mrs. Mate Niles, Niles Center, 111. PINEAPPLE SHERBET.— Stir together the juice of 1 qt. pineapple, chopped fine, dissolve 3 cups sugar and 1 box pink gelatin, which will make 1 qt. in 1 pt. of water✪ Pineapple Sherbet, then add to the chopped pineapple, beat well with 2 dessert spoons of fruit color and freeze. — Mrs. Clate McCormac, Hillside, 111. RASPBERRY SHERBET.— Boil 1 pt. of sugar and 1^ pts. water together for 20 minutes, then add the juice of 2 lemons and 1^2 pts. raspberry juice✪ Raspberry Sherbet, strain and freeze. Many persons prefer to use 1 cupful of currant juice instead of the lemon juice. —Mrs. Ned Ulster, Hazel Crest, 111. • COOK COUNTY COOK BOOK 565 STRAWBERRY SHERBET.— Take 1 qt. of strawberries, 3 pts. of water, the juice of 1 lemon, 1 tablespoon of orange flower water and ^ lbs. sugar✪ Strawberry Sherbet. Mash the berries to a smooth paste, ad-d the rest of the ingredients, excepting the sugar, and allow all to stand 3 hours, then strain the juice over the sugar, stir well and freeze. — Mrs. Lola Brown, Hillside, 111. STRAWBERRY SURPRISE.— Mash 2 qts. of strawberries to a pulp, add to them a pt. of sugar, a pt. of water, the juice of 2 lemons and the unbeaten whites of six eggs✪ Strawberry Surprise. Turn into the freezer and freeze. The turning of the dasher will beat to a foamy and delicious ''surprise." — Mrs. Len Kramer, Homewood, 111, CANDY CARAMEL CANDY.— Fill a cup % full of milk and the remainder with unmelted butter. Put this into a kettle with 2 cups white sugar, 1 tablespoon of flavoring✪ Caramel Candy. Set over the blaze and stir only until it begins to boil. Boil about 25 minutes or until it turns a light brown. It is also nice to grate a little choc- olate in. Cut in squares when cold. — Mrs. Conklin, 819 N. 5th Ave., Maywood^ 111. CANDY LOAF.— Chop ^ lb. of dates and ^ lb. of figs and roll in flour. Make a syrup of 1 cup granulated sugar. 3 cups of brown sugar, 1 cup of rich milk. Cook until it forms a soft ball in water. Add butter, size of walnut, the fruit and ^ lb. each of peanuts✪ Candy Loaf and English walnuts. Pour into a wet cloth and wrap up for 4 or 5 hours. If different colors are desired divide and add fruit colors. — Mrs. G. E. Hamilton, 508 S. 4th Ave., Maywood, 111.