The finer water-ices are made of sirup and fruit-juice
frozen ; the sirup is prepared by boiling together four pounds
of sugar, one quart of water, and the white of an egg✪ Water-Ices beaten
with them, for ten minutes ; the sirup is then strained and
cooled ; for ices, a palatable mixture is made with fruit-juice,
and when it is half frozen the white of one egg beaten is
added.
ROMAN PUNCH.
Ordinary Roman punch is a plain fruit-ice to which rum
is added," a gill to a quart, and, in serving, a teaspoonful of
rum is placed in each glass. A finer sort is made of an ice
with the sirup, to each quart of which, when half frozen, are
added three whites of egg beaten stiff, six tablespoonfuls
of powdered sugar✪ Roman Punch, and one glass each of rum and brandy.
ROMAN-PUNCH GLACE.
Roman-punch glace is made by adding to a quart of
lemon-ice made with sirup three whites of egg beaten stiff,
and one glass each of brandy, champagne, and maraschino,
and then freezing it.
CHAMPA GNE-ICE.
Have ready a freezer as directed in the recipes for freez-
ing ices and creams. Make a very strong, sweet lemonade,
and half freeze it, then mix with it a quart bottle of good
champagne, after the lemonade is half frozen; close the
freezer again quickly, and freeze the ice. In mixing the
champagne with the lemon-ice, open the champagne quickly,
pour it at once into the freezer, close it without stirring it
(because the mixer inside the freezer will do that), and then
turn the freezer until the ice is hard enough to serve ; the
utmost expedition must be used in opening and mixing
the champagne with the lemon-ice, because its volatile gas
532
PRACTICAL AMERICA A' COOKERY.
escapes so rapidly ; and the freezer must be kept closed and
well packed with ice until the champagne-ice✪ Champagne-Ice is served.
FREEZING-TUB FOR SMALL ICES.
The accompanying engraving shows the tub and mould
for freezing small ices and creams in paper cases. The tub
contains the mould packed in ice ; the mould is also shown
outside the tub, and the frame which fits in the mould, and
^^%
M
Freezing-Tub for Small Ices.
holds the paper cases filled with creams or ices. After the
frame is fitted into the mould, it is packed in the tub with
the freezing-mixture, and covered with ice, and then with ,1
folded blanket or a piece" of clean carpet, until the contents
of the little cases are frozen.
CANNED FRUIT.
The canning of fruit is a very simple matter. The fruit
must be perfectly sound and ripe, and cut or kept whole to
please the fancy. The jars should be of glass with porce-
lain-lined tops, and rubber bands to exclude the air; put
the cans into a pan of cold water with some hay or a folded
towel under them, and set them on the stove to heat. Then
put into them fruit scalded without sugar, or with as much
sugar as is desired, keeping the cans in the hot water until
the fruit has been put into them and the tops are screwed
DESSERT. 533
on ; then let them cool ; again screw down the tops as close
as possible, and set the cans in a cool, dark closet.
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Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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The finer water-ices are made of sirup and fruit-juice
frozen ; the sirup is prepared by boiling together four pounds
of sugar, one quart of water, and the white of an egg beaten
with them, for ten minutes ; the sirup is then strained and
cooled ; for ices, a palatable mixture is made with fruit-juice,
and when it is half frozen the white of one egg beaten is
added.
ROMAN PUNCH.
Ordinary Roman punch is a plain fruit-ice to which rum
is added," a gill to a quart, and, in serving, a teaspoonful of
rum is placed in each glass. A finer sort is made of an ice
with the sirup, to each quart of which, when half frozen, are
added three whites of egg beaten stiff, six tablespoonfuls
of powdered sugar, and one glass each of rum and brandy.
ROMAN-PUNCH GLACE.
Roman-punch glace is made by adding to a quart of
lemon-ice made with sirup three whites of egg beaten stiff,
and one glass each of brandy, champagne, and maraschino,
and then freezing it.
CHAMPA GNE-ICE.
Have ready a freezer as directed in the recipes for freez-
ing ices and creams. Make a very strong, sweet lemonade,
and half freeze it, then mix with it a quart bottle of good
champagne, after the lemonade is half frozen; close the
freezer again quickly, and freeze the ice. In mixing the
champagne with the lemon-ice, open the champagne quickly,
pour it at once into the freezer, close it without stirring it
(because the mixer inside the freezer will do that), and then
turn the freezer until the ice is hard enough to serve ; the
utmost expedition must be used in opening and mixing
the champagne with the lemon-ice, because its volatile gas
532
PRACTICAL AMERICA A' COOKERY.
escapes so rapidly ; and the freezer must be kept closed and
well packed with ice until the champagne-ice is served.
FREEZING-TUB FOR SMALL ICES.
The accompanying engraving shows the tub and mould
for freezing small ices and creams in paper cases. The tub
contains the mould packed in ice ; the mould is also shown
outside the tub, and the frame which fits in the mould, and
^^%
M
Freezing-Tub for Small Ices.
holds the paper cases filled with creams or ices. After the
frame is fitted into the mould, it is packed in the tub with
the freezing-mixture, and covered with ice, and then with ,1
folded blanket or a piece" of clean carpet, until the contents
of the little cases are frozen.
CANNED FRUIT.
The canning of fruit is a very simple matter. The fruit
must be perfectly sound and ripe, and cut or kept whole to
please the fancy. The jars should be of glass with porce-
lain-lined tops, and rubber bands to exclude the air; put
the cans into a pan of cold water with some hay or a folded
towel under them, and set them on the stove to heat. Then
put into them fruit scalded without sugar, or with as much
sugar as is desired, keeping the cans in the hot water until
the fruit has been put into them and the tops are screwed
DESSERT. 533
on ; then let them cool ; again screw down the tops as close
as possible, and set the cans in a cool, dark closet.