Kentucky receipt book

Tea Frappe. Use English breakfast tea, 1 teaspoon for each cup. After steeping it sweeten to taste. When cold freeze. Serve in sherbet glasses with sprigs of mint around edge of glass and slices of thinly shaved lemon on top. Fruit Frappe. Line a mold with vanilla ice cream. Fill the center with fresh berries or peaches cut in small thin slices. Cover with the ice cream and have the mold full. Pack mold in salt and ice for two hours until fruit is thoroughly chilled. Turn out on a flat dish and serve. Maple Mousse. One-half pint of maple syrup, yolks of 5 eggs, 1 pint of whipped • cream. Boil syrup and add beaten yolks, cook until thick. When cold add to whipped cream, put in mold and pack in ice and salt for 5 hours. Do not freeze. Pineapple Sherbet. One can of grated pineapple, 1 pint granulated sugar, 1 pint of water, 1 tablespoon dissolved gelatine. A syrup may be made of sugar and water and added to fruit, or simply add sugar to fruit and freeze. Frozen Peaches. Put 1 can of soft peaches through sieve. Dissolve 2 coffee cups of granulated sugar in 1 cup of hot water; add 3 cups, of cold water, 2 tablespoons lemon juice and 1 teaspoon of vanilla. Freeze. Yukon Sherbet. juice of 1 dozen lemons, juice of 1 dozen oranges, % pound candied cherries, 1 pineapple, 1 quart of claret wine, % pint brandy, % of a box of gelatine, 1 pint of hot water, 3 pounds of granulated sugar. Dissolve gelatine in hot water, chop pineapple fine. When gelatine is cold add all ingredients, except claret and brandy, and when partially frozen add them; stir well and leave to harden. Cranberry Frappe. Boil 1 quart of cranberries in 1 quart of water for 5 or 6 minutes, then strain through cheesecloth. Add 1 pint of sugar, stir and boil until sugar is dissolved. When cold add juice of 2 lemons. Freeze to a mush. Serve in punch glasses, either with or after meats. Pineapple Sorbet. Take % pineapple and cut into small pieces and crush to a pulp. Add y^ pound of pulverized sugar, pound again, then add juice of 3 lemons and 1 quart of water ; strain through a sieve and add the whites of 2 eggs beaten to a froth. Stir well into the liquid and freeze. Peach Ice. Three pints of mashed peaches, 1 pint of water and juice of 1 lemon, sweeten to taste. When it begins to freeze add whites of 2 well-beaten eggs. Raspberry Ice. Two quarts of water, 1^ quarts red raspberries, juice of 4 lemons, 2 pints granulated sugar. When partly frozen add the wellbeaten whites of 2 eggs. Pineapple Sherbet. Grate 2 pineapples, boil 3 pints of water, add 1% pounds granulated sugar. Add the juice of 2 lemons and the pineapple. Strain through cloth and freeze. Some of the pulp may be added. Strawberry Sherbet. One quart of strawberries, 1 quart cold water, 1% pints granulated sugar, 2 lemons. Squeeze berries and put in the pulp; strain the juice ; add water, sugar and lemon juice. Freeze. Blackberry Sherbet. One quart of blackberries, 1 quart water, 1^ pints granulated sugar, 2 lemons. Squeeze berries and strain through a cloth; add water, sugar and lemon juice. Freeze. Three of a Kind. Two and one-half pints of water, juice of 3 lemons and 3 oranges. Slice 3 bananas and add to them, 2 teacups of sugar and freeze. Orange Water Ice. Eight large oranges, 4 lemons, 1^ pounds of granulated sugar, Eub and squeeze the oranges as you do lemon. Pour juice over sugar, mix thoroughly. Add water until it measures 2 quarts, then freeze. Strawberry Frappe. The juice from 1 quart of strawberries, add double the amount of water, 1% tumBlers granulated sugar, juice of 1 lemon. Mix and freeze. Green Gage Ice. One can of green gages mashed fine ; add 3 pints of water and sweeten to taste and the white of 1 beaten egg when it begins to freeze. Orange Ice.