Farm and home cook book and housekeeper's assistant

Strawberry, Raspberry and Currant Ices To 1^/^ cups sugar add 4 cups water and boil 2 0 minutes, or until it syrups, then add either 2 cups strawberry, raspberry or currant juice (a mixture of half raspberry and half currant is nice), and in the case of strawberry or raspberry alone, add to the former 1 tablesp and to the latter 2 tablesp lemon juice. Let the mixture get cold, and then freeze. To obtain the pure fruit juice, mash, heat a little, but add no water, and squeeze through a cheese cloth bag. Strain again if the liquid does not look clear enough. Milk Sherbet Mix together l^^ cups sugar and the juice of 3 lemons (if small or not very juicy, use 4 lemons) and then add, slowly and gradually, stirring constantly, 4 cups milk. If this is carefully done, it will not curdle, but if it should happen to curdle, it will not spoil the sherbet, though it may not look so nice. Freeze. Peach Sherbet To 2 cups sugar add 1 qt water and about 10 peach kernels, and boil 20 minutes, then add 1 teasp clear granulated gelatine, soaked in 2 tablesp cold water, and stir until dissolved. Let get cold, and then add l^^ cups mashed peach pulp (fully ripe peaches mashed through a sieve), and the juice of 1 lemon and 2 oranges. Freeze. Coffee Sherbet To y2 or % cup finely ground coffee add 1 beaten egg and the crushed shell, then stir in V2 cup cold water, and when GRAPE SHERBET AND ICE CREAM 207 well mixed, add 6 cups boiling water and let boil 2 or 3 minutes, but no longer, then add 2 teasp clear granulated gelatine soaked in 2 tablesp cold water, and stir till dissolved, then strain through cheese cloth wrung out of hot water. Add to the strained liquid l^^ cups sugar, and when dissolved and cold, freeze. Serve in glass cups, each one topped off with a spoonful of whipped cream. Grape Sherbet To 1 pt sugar add 1 qt water and boil 20 minutes, then add 1 teasp clear granulated gelatine soaked in 1 tablesp cold water, and when dissolved, remove from fire, add 1 pt clear grape juice, and the juice of 2 lemons. Cool and freeze. Pineapple Frappe To 11/4 cups sugar add 2 cups water and boil 15 minutes, then add juice of 3 lemons and a fresh pineapple, shredded (or canned pineapple, but in that case use less sugar in the syrup). Remove from fire and stir in 2 cups cold water, and when cold, freeze, using equal parts of ice and salt. Other juicy fruits or berries can be used the same way. Vanilla or Chocolate Ice Cream Mix well together 1 cup sugar, 1 tablesp flour and Vs teasp salt, then add 1 beaten egg, and very gradually 2 cups hot milk. Cook in a double boiler 20 minutes, stirring constantly, and when cold add 1 qt cream (thin), and 2 tablesp vanilla extract. The mixture should be nice and smooth, like custard, but should it happen to curdle, it will not show after freezing, nor affect the taste. Freeze. For chocolate ice cream use only 1 tablesp vanilla, and add 1 or IVz squares of bitter chocolate, or an equal quantity of cocoa. Ice creams should taste very sweet before freezing. For variety, when making vanilla ice cream, burn half the sugar (to make a caramel) and add it to the hot custard. Chopped nut meats added to vanilla ice cream is also nice. Coffee Ice Cream