Harper's cook book encyclopædia

Ginger Ice. — Make a syrup by boiling together ^ lb, of refined sugar with half a pint of water and the thin rind of a large lemon for ten minutes. Strain, and add two tablespoonfuls of lemon-juice and Y\ lb. of preserved ginger, half of which has been well pounded in a mortar and half cut into thin slices. Mix thoroughly, pour into a mould, and freeze. Lemon Ice. — Rub the rind of six lemons upon twelve large lumps of sugar, squeeze over them the [illustration: Orange Ice Caramel Ice-cream] Orange Ice Caramel Ice-cream strained juice, add half a pint of water and a pint of syrup, made by boiling lb. of sugar in three-quarters of a pint of water until the sugar is dissolved. Put all together into a jug and leave it for an hour or two. Then mix, strain, and freeze in the usual way. Serve in glasses. The ice will be much improved if, when it is beginning to set, the whites of three eggs, beaten to a firm froth, and mixed with 6 ozs. of powdered sugar, are stirred into it. Leave in the freezer until wanted. Orange Ice. — One dozen oranges, four lemons, one pint of granulated sugar, one and a half pints of boiling water, rind of one orange and one lemon. Squeeze the oranges and lemons, and add the sugar to the juice. Add the grated rind of the orange and lemon and a little water. Put all in a glass jar or crock, and let stand in the ice -chest all night. Freeze, and when about to serve the ice, pour over it a small quantity of Jamaica rum. Serve with whipped cream and sponge cake. Peach Surprise Ice. — Into one quart of chopped peaches stir a cupful of water, I lb. of sugar, and the unbeaten whites of five eggs. Turn all into the freezer and grind until firm. The dasher whips the mass into a delicious, frothy “ surprise.” You may use any fruit you choose in the place of peaches. Pineapple Ice. — One medium-sized pineapple, either fresh or canned ; mash through a colander, and add one tumblerful of granulated sugar dissolved in one of boiling water. Put all in a glass jar and let stand in the ice-chest all night. Freeze when you are ready, and, when about to serve the ice, pour over it I oz. each of curagoa, brandy, and arrack, which have been previously mixed. Raspberry Ice. — Four cupfuls of water, two cupfuls of raspberry-juice, two cupfuls of sugar, two lemons — the juice alone. Mix the juice of the raspberries and lemons with the sugar and let them stand for an hour, strain through a wire sieve, add the water, and freeze. Rum Ice. — Rub the rind of a large, fresh lemon upon three or four lumps of sugar till all the yellow part is taken off, and add as much sugar as will make up the weight to Y\ lb. Put this into a saucepan with a pint of cold water and a table-spoonful of strained lemon - juice. Stir the syrup over the fire, and when the sugar is dissolved add gradually the whites of three eggs, beaten till firm. Pour out before it begins to simmer, let it cool, add a quarter of a pint of old Jamaica rum, freeze in the usual way, and serve in glasses. Strawberry Ice. — Pick three pints of ripe berries, crush them with a silver fork, and cover with I lb. of powdered sugar. Set aside in a cool place for half an hour, then add to the fruit three pints of water. Pass through a fine hair sieve or cloth, and just before freezing add a pint of picked berries. ICE-CREAMS