Kirmess cook book

and stoned, in a small stone jar with a cup of old sherry, add three ounces of candied cherries, cut in quarters, one tablespoonful of candied citron, chopped fine, and twice as much candied apricots, cut in small pieces. With a wooden spoon mix ingredients together, cover the jar closely and allow to infuse for twelve hours. I Now freeze your chocolate ice-cream and when it is | almost ready to be packed drain the fruit, if it has not already absorbed all the sherry, and stir it into the ice-cream. This is served with a sauce which should be prepared while the cream is freezing, and is as follows : Put in a saucepan two egg yolks with one heaping tablespoonful of powdered sugar, and stir the whole briskly over a slow fire with an egg beater. Add slowly a gill of English brandy, and see that the sauce does not boil. When well mixed add a pint of whipped cream sweetened and flavored with vanilla. Serve when cold over ice-cream. PEACH ICE-CREAM. Mrs. Eliott Eager. Two quarts of fresh peaches, one quart of cream, two cups fine sugar. Crush the peaches, put in freezer and freeze until stiff. PEACH ICE CREAM. Tested. Scald a pint of cream and pour it very gradually upon three eggs that have been beaten light with three cupfuls of sugar. Put over the fire in a double boiler and cook, stirring constantly until you have a custard that coats the spoon. This will take about fifteen minutes. Set the custard aside until cold, then stir into it a pint of rich cream and three cupfuls of cut-up peaches. These peaches should not be peeled and cut until just before the time for freezing them, and must be cut into very small bits, and sprinkled abundantly with sugar. Stir custard, cream and peaches well together, turn all into the freezer and freeze until firm. If you freeze without grinding^ beat the fruit in after the cream has been packed down for an hour. CRUSHED STRAWBERRY ICE CREAM. Mrs. Charles A. Greer, Rye, N. Y. Make a custard like the one in nesselrode pudding, only doubling quantity. Add one quart of cream and pour in freezer. Turn and pack down until half frozen. Take one quart of strawberries, mash and sweeten. When ice cream is half frozen, carefully remove top from freezer and with a long spoon beat in the crushed berries, stirring contents from the bottom. Replace top and freeze. FROZEN APRICOTS. Mrs. 0. M. Culver. One quart preserved apricots, one quart water, sugar if necessary. When half frozen, add one-half pint of cream and freeze. WHOLE BANANA ICE CREAM. Mrs. T. K. Egbert, New York. Wash and wipe twelve large ripe red bananas, cut the skins down carefully all the length on one side, and as carefully extract the pulp without breaking the skins. Remove the pulp, scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready. Mash the pulp of the bananas, mix with it two cupfuls of sugar and one quart of cream, and add two teaspoonfuls of lemon juice. Rub through your colander to get rid of fibrous parts, and freeze in the usual way. When almost hard, fill the banana skins with the cream, packing it in well, tie with a soft thread and return to the cleaned and chilled freezer. Freeze for another hour (without turning). Have ready a