‘Stone one quart of acid cherries, mix them with two pounds of sugar, and stand aside one hour; stirthoroughly ; add a quart of ice water; put in the freezer and turn rapidly until frozen, beat smooth, set aside half an hour and serve. FROZEN APRICOTS. Cut up two pounds of apricots in thin slices, adding a pound of loaf sugar, and a cup of cold water. Dissolve two tablespoonfuls of gelatine in cold water and mix in with the syrup, then set on ice, freeze hard and mix in a quart of whipped cream, stir and freeze five minutes. PEACH AND PLUM ICE. Pare a dozen and a-half of ripe, soft peaches, remove the skin and seeds from a :,uart of sour plums, mash and add to the peaches, work the kernels of both to a paste, add them to the fruit, sweeten well. Let stand two hours, then add a quart of ice water, stir and freeze. FROZEN PEARS. Peel, remove the seeds from four pounds of ripe, soft — pears; mash and beat thoroughly with two pounds of granulated sugar, set on ice over night; in the morning mix in one quart of ice water and the juice of six lemons, or, if preferred, a pint of light wine, freeze and set aside packed in ice for dinner, 2 CUSTARDS, ETC. 233 ee ye ae FROZEN CANTALOUPE. Scrape the pulp from six large cantaloupes, take out all the seeds, sweeten, mix with a quart of lemonade and freeze. TUTTI FRUITTI ICE CREAM. One quart of cream, one pint of milk, three cups of sugar, yolks of five eggs beaten light with the sugar, juice and grated peel of one lemon, one glass of sherry wine, and one-half pound chopped erystallized fruits. Heat the milk almost to boiling; pour by degrees over the eggs and sugar, beating all together well. Return to the fire and boil ten minutes. When cold, beat in the cream, and half freeze before you stir in the crystallized fruit— peaches, apricots, cherries, etc. Beat in with these the lemon and wine, cover again, and freeze hard. Boule eid 29 ¥ Po Jellies, Jams, Marmalades, Pre- serves, Etc. CORN-STARCH JELLY. One quart boiling milk ; wet five tablespoonfuls corn- , starch, one cup sugar, anda pinch of salt, with cold water, flavor to taste ; stir the mixture into the boiling milk, boil five minutes, stir constantly ; pour into cups stand- ing in a pan of cold water. Good for invalids. GELATINE JELLY. One package of gelatine, the juice and rinds of three lemons ; soak for one hour in a pint of cold water, then add three pints of boiling water, two pounds of white sugar, one pint of sherry. wine; strain into fancy moulds, and set out to cool. CHEAP RASPBERRY JELLY. Boil one-fourth pound of dried raspberries in a pint of water for about ten minutes, then strain ; bring the juice to a boil, sweeten to taste, and stir into it two tablespoon- fuls of corn-starch ; after taking it off the fire stir a few minutes. When cold it is ready for use. APPLE JELLY. Pare, core, and quarter the apples, and stew them in Considerable water until soft; mash and strain them 234 JELLIES, JAMS, ETC. 235 ‘ pe aii through a coarse towel ; add one pound of sugar to every pint of juice ; boil rapidly for twenty-five minutes. CALVES-FOOT JELLY. Boil four nicely cleaned calves feet in three quarts of water, until reduced to one, very slowly ; strain and set away until cold, then take off the fat from the top and remove the jelly into a stew-pan, avoiding the settlings, and adding half a pound of powdered white sugar, the juice of two lemons, and the whites of two eggs ; boil all together a few moments and set away in moulds to cool. SIBERIAN CRAB JELLY. Boil a peck of crabs for two hours in as much water as will cover them, then put them into a jelly bag and allow to drain. ‘lo each pint of juice, put one pound of: loaf sugar, and boil for half an hour. HARLEQUIN JELLY.

AI-modernized reading of the original text

'Stone one quart of acid cherries, mix them with two pounds of sugar, and stand aside one hour; stir thoroughly ; add a quart of ice water; put in the freezer and turn rapidly until frozen, beat smooth, set aside half an hour and serve. FROZEN APRICOTS. Cut up two pounds of apricots in thin slices, adding a pound of loaf sugar, and a cup of cold water. Dissolve two tablespoonfuls of gelatine in cold water and mix in with the syrup, then set on ice, freeze hard and mix in a quart of whipped cream, stir and freeze five minutes. PEACH AND PLUM ICE. Pare a dozen and a-half of ripe, soft peaches, remove the skin and seeds from a quart of sour plums, mash and add to the peaches, work the kernels of both to a paste, add them to the fruit, sweeten well. Let stand two hours, then add a quart of ice water, stir and freeze. FROZEN PEARS. Peel, remove the seeds from four pounds of ripe, soft — pears; mash and beat thoroughly with two pounds of granulated sugar, set on ice over night; in the morning mix in one quart of ice water and the juice of six lemons, or, if preferred, a pint of light wine, freeze and set aside packed in ice for dinner, CUSTARDS, ETC. 233 ee ye ae FROZEN CANTALOUPE. Scrape the pulp from six large cantaloupes, take out all the seeds, sweeten, mix with a quart of lemonade and freeze. TUTTI FRUITTI ICE CREAM. One quart of cream, one pint of milk, three cups of sugar, yolks of five eggs beaten light with the sugar, juice and grated peel of one lemon, one glass of sherry wine, and one-half pound chopped crystallized fruits. Heat the milk almost to boiling; pour by degrees over the eggs and sugar, beating all together well. Return to the fire and boil ten minutes. When cold, beat in the cream, and half freeze before you stir in the crystallized fruit— peaches, apricots, cherries, etc. Beat in with these the lemon and wine, cover again, and freeze hard. Boule eid 29 ¥ Po Jellies, Jams, Marmalades, Preserves, Etc. CORN-STARCH JELLY. One quart boiling milk ; wet five tablespoonfuls corn-starch, one cup sugar, anda pinch of salt, with cold water, flavor to taste ; stir the mixture into the boiling milk, boil five minutes, stir constantly ; pour into cups standing in a pan of cold water. Good for invalids. GELATINE JELLY. One package of gelatine, the juice and rinds of three lemons ; soak for one hour in a pint of cold water, then add three pints of boiling water, two pounds of white sugar, one pint of sherry. wine; strain into fancy moulds, and set out to cool. CHEAP RASPBERRY JELLY. Boil one-fourth pound of dried raspberries in a pint of water for about ten minutes, then strain ; bring the juice to a boil, sweeten to taste, and stir into it two tablespoonfuls of corn-starch ; after taking it off the fire stir a few minutes. When cold it is ready for use. APPLE JELLY. Pare, core, and quarter the apples, and stew them in Considerable water until soft; mash and strain them JELLIES, JAMS, ETC. 235 ‘ pe aii through a coarse towel ; add one pound of sugar to every pint of juice ; boil rapidly for twenty-five minutes. CALVES-FOOT JELLY. Boil four nicely cleaned calves feet in three quarts of water, until reduced to one, very slowly ; strain and set away until cold, then take off the fat from the top and remove the jelly into a stew-pan, avoiding the settlings, and adding half a pound of powdered white sugar, the juice of two lemons, and the whites of two eggs ; boil all together a few moments and set away in moulds to cool. SIBERIAN CRAB JELLY. Boil a peck of crabs for two hours in as much water as will cover them, then put them into a jelly bag and allow to drain. ‘lo each pint of juice, put one pound of: loaf sugar, and boil for half an hour. HARLEQUIN JELLY.

Dora's cook book