Lowney's cook book

1 cup raisins 2 tablespoons lemon juice 1 cup chopped nuts i teaspoon salt 1 egg white i cup powdered sugar Seed raisins and chop until fine ; add chopped nuts. Beat egg until stiff ; add sugar, nuts, raisins and lemon juice. Orange Filling Cream Filling 1 tablespoon lemon Juice juice and rind one orange 1 teaspoon butter I cup orange pulp Mix fruit juice and grated rind, butter, cream filling and orange pulp. Spread on cake. Fudge Filling 2 cups sugar 4 squares chocolate 2 cups rich milk 4 tablespoons butter 1 teaspoon vanilla Mix all ingredients and let stand on back of range until mixture liquefies. Boil until a soft ball is formed. Beat until creamy. Spread between cakes. Nut Fudge Filling Add one cup chopped nuts to Fudge Filling. * Tutti-frutti Fudge Filling Add one and one half cups chopped nuts and candied fruits to Fudge Filling. Marshmallow Fudge Filling Melt one half pound marshmallovzs in double boiler and add to Fudge Filling. Peach Filling 1 cup beaten cream 1 cup peach pulp 1 cup powdered sugar 2 tablespoons lemon juice few grains salt Mix ingredients, spread between cake. Pineapple Filling 1 cup grated pineapple 2 tablespoons lemon juice 1 tablespoon orange rind sugar Mix pineapple, fruit juice and rind, and enough confectioners' sugar to make of consistency to spread. CHAPTER XV FROZEN DESSERTS Directions for Freezing Select a reliable freezer and one which runs easily. Keep the gearing well oiled. Adjust the freezing can in the freezer, making sure that all parts fit and that the crank turns readily. Place ice in bag made of ticking or strong sacking, and, with a wooden mallet, pound until very fine. Surround the freezing can with ice and rock salt, using three measures of ice and one of salt, for ice cream and sherbets; two measures of ice and one of salt for sorbets, f rappes, etc. ; equal measures of ice and of salt for molding and for freezing mousses, bombes, and parfaits. For freezing ice cream, when the freezing can is cold, pour in mixture to be frozen, let stand five minutes, then turn the crank slowly for eight or ten minutes, then more rapidly until mixture is frozen. Remove dasher, scrape cream from sides of freezing can to the middle and press down so as to have the cream one solid mass; let stand to season, or if to be molded, pack in the mold. A one-pound baking powder can makes an excellent mold if one has no brick mold. Directions for Molding Have the mold chilled ; press the frozen mixture well into the sides and bottom of mold, packing solidly until overflowing ; put on cover, making sure that it fits securely ; if in doubt, brush with lard or butter. Tie on cover and immerse in ice and salt, using equal parts of each ; let stand one to three hours, depending upon degree of hardness desired. Mousses and parfaits are put directly into the mold, filled to overflowing, covered according to directions, and allowed to stand from four to six hours in ice and salt. Frozen desserts are divided into: — Philadelphia ice cream, which is cream sweetened, flavored, and stirred in freezer while freezing; plain ice cream, a custard of different degrees of richness, with or without cream, and stirred while freezing.