Harper's cook book encyclopædia

Sorbets are simply sherbets half frozen, and they are generally served in glasses after the game at elegant dinners. Granites are a coarse kind of sorbets. They are frozen without beating and with very little stirring, and the result is a rough, icy substance which is very refreshing. Any land of fruit juice may be used for these, or several kinds mixed. A cof- Strawberry Mousse ICE-CREAMS India Sauce fee granite is made of one and onehalf cupfuls of very strong coffee, and one pint of sugar and one pint of water boiled together twenty-five minutes. Add the coffee to this syrup and set away to cool. Mix with this three pints of cream and pack in ice and salt. At the end of thirty minutes scrape from the sides of the can, and let it stand for one hour longer. There is to be no beating whatever. Serve in sorbet glasses, either in the middle or at the end of the dinner. [illustration: Strawberry Mousse ICE-CREAMS] Strawberry Mousse. — Mash one quart of strawberries and one pint of granulated sugar. Let this stand a couple of hours. Meanwhile soak a quarter of a package of gelatine in half a cupful of cold water. Rub the crushed berries through a coarse sieve. Pour a little boiling water over the soaked gelatine, and when it is dissolved stir it into the strained fruit. [illustration: India Sauce] Stand the basin containing this mixture in a pan of ice-water and stir until the contents begin to thicken. Then add three quarts of whipped and drained cream. Stir all until well blended. Pour the mixture into the freezer, put on the cover, using plenty of ice and salt around the freezer. It will require four hours to harden. Strawberry Parfait. — Whip a quart of cream to a froth, add half a pint of strawberry-juice and a cupful of sugar, turn carefully into an ice-cream mould, press the lid down tightly, pack in salt and ice, and let freeze three hours. Strawberry Sherbet. — Boil one pint of granulated sugar and one and a half pints of water for fifteen minutes. Take from the fire and add one and a half pints of strawberry juice, or the berries may be rubbed through a coarse sieve ; add the juice from a large lemon. Freeze like ice-cream. Just before removing the beater stir in the whites of two eggs, beaten light. Tortoni Biscuit. — Make a custard of a pint of rich cream and the yolks of half a dozen eggs with a cupful of granulated sugar. Add a pinch of soda to the cream before putting it on to scald, and have the yolks of the eggs beaten until very thick before adding the sugar, after which beat five minutes longer. Now stir very slowly and cautiously into the boiling cream. Set the custard aside until cold, when you may stir into it a gill of sherry or of maraschino, as preferred. Freeze until quite stiff, when the freezer must be opened and a pint of cream, whipped light, beaten into the contents. Fill a mould with the mixture, repack in the ice and salt, and let it freeze for two or three hours. Vanilla Mousse. — Put one quart of rich cream in a double boiler, and let it cook till the water in the outer kettle boils. Then remove from the fire, add lb. of sugar and three table-spoonfuls of vanilla. Let stand a few minutes, strain, and, when cool, freeze. Whip one pint of sweet cream to a stiff froth, and when the cooked cream is nearly frozen stir it slightly in. Continue to turn the crank until the mixture is sufficiently hard, and set aside till ready to serve.