Twentieth century home cook book

Mix with the juice of six lemons, one and three-fourths pounds cf good white sugar. Pour over the rinds of lemons two quarts of water (while boiling). Stir the water into the sugar and juice; beat five eggs to a stiff froth (the whites). Put the whole into the freezer, and when slightly frozen add one pint of good cream, whites of eggs stirred well together. Then freeze. PINK SHERBET. Take one pint of currant jelly and dissolve in one quart and a half of boiling water; two cups of sugar, juice of three lemons, dissolve well and strain through a fine cloth, and freeze. If you have not the currant, either plum or grape jelly is very nice. When almost well enough frozen the whites of four eggs, well beaten, must be added. For parties or receptions, where a larger quantity is needed, it is very nice to make one freezer full of white and another of pink sherbet, and serve both white and pink on each dish. This arrangement is very pretty and gives variety. — Mrs. Judge Dills., Sherman, Texas. WATERMELON SHERBET. Boil down pale sherry with loaf sugar until quite a thick syrup. When cold mix with fine sweet melon chopped very fine (using only the heart of the melon). Freeze as you would ice, but should not be too hard. Serve in glasses. MILK SHERBET. One quart of rich milk sweetened to suit your taste ; flavor with vanilla and freeze. When nearly frozen, squeeze the juice of one lemon into the sherbet and stir well with a large spoon, and continue to freeze until solid. —Mrs. P. F. Pescud, New Orleans, La. LEMON ICE. One quart of water, juice of four lemons, one pound of sugar ; strain the syrup, and when ready to freeze beat the whites of three eggs to a stiff froth and add. ORANGE ICE. Squeeze the juice of six good oranges and two lemons ; pour over the broken peel and pulp five gills of boiling water, let it cool ; strain and add the water to the orange and lemon juice. Sweeten to suit the taste with loaf sugar. Freeze. PINEAPPLE ICE. Grate fine one pineapple, strain through a sieve, add the juice of two lemons, one cup of water, sweeten to taste. Strain into the freezer and freeze it as ice cream. RASPBERRY ICE. Mix with the juice of one quart of ripe raspberries half pint ripe currants, one and three-quarter pounds of fine white sugar, three pints of water, juice of two lemons ; strain, mix well, and freeze. In this manner all juicy fruits may be frozen. CURRANT ICE. To one pint of currant juice add one pound of sugar, one pint of water ; when partly frozen add the whites of two eggs well beaten, and freeze. APRICOT ICE. Take two dozen apricots, pare and grate, blanching a few of the kernels ; when well pounded add to the fruit which has been grated. Pour over this a pint of water, also the juice of one lemon. When it has stood for about one hour, strain, adding a pound of sugar as you begin to freeze. APRICOT ICE. Over one box of gelatine put enough cold water to cover, let stand half an hour, then add one quart of boiling water, the juice of six or eight lemons and sugar enough to please the taste. Stir well, strain through a clean cloth and set aside to cool. To the above add one can of apricots — fresh fruit is better in season — that have been peeled- and run through a sieve. Mix well together and freeze. When the ice begins to harden add the beaten whites of four eggs. If canned fruit is used, the juice, of course, is used. -Mrs. J. P. Hird. CHAPTER XIX. VEGETABLE SOUP. II. CLEAR BEEF SOUP. 11 F. SOUPS OF VARIOUS MEATS. IV. FISH SOUPS. V. BOILED DISHES. VI. STEWINCi. VII. HOW TO MAKE STOCK. VIII. TO CLARIFY STOCK OR SOUP. IX. TO COLOR SOUPS. X. ROASTED AND BAKED MEATS. XI. BEEF A LA MODE. XII. PREPARING THE BOAST. XIII. ROAST SADDLE OF VENISON. XIV. FOWL AND TURKEY. XV. BAKED HAM. XVI. BAKED BEANS. XVII. BROILING AND FRYING. XVIII. PREPARED DISHES