Mary Jane's cook book

Sprinkle hulled strawberries with sugar and let stand 2 hours, mash, squeeze through cheese cloth and add juice of the lemon and a bit of salt. Pour into a quart brick mold, adding enough cold water to half fill mold. Beat cream and milk together until stiff, add sugar, crumbs, vanilla and a pinch of salt, and pour on strawberry juice to overflow. Mold, cover with buttered paper and tin cover. Pack in equal parts of ice and salt, and let stand 3 hours. APRICOT ICE. Dried apricots, 1 pound. Sugar, 1% cups. Warm water, iy2 quarts. Lemons, 3. Orange, 1. Soak the apricots in the water as usual, then cook until tender. There should be 1 quart of liquid remaining. Strain off the juice, chill and add sugar and juice of the lemons and orange. Freeze with 3 parts of ice to 1 of salt. CHERRY ICE. Cherries, 2 quarts. Sugar, 1 cup. Water, 1 pint. Lemon juice, 2 tablespoons. Boil the cherries in the water for 10 minutes, stirring constantly. Press through a colander, add sugar and lemon juice and stand aside to cool. When cold freeze, turning the freezer slowly and steadily. ORANGE WATER ICE. Gelatine, 1 tablespoon. Powdered sugar, 4 ounces. Cold water, 14 pint. Oranges, 6. Boiling water, y2 pint. Egg whites, 2. Soften the gelatine in the cold water for 20 minutes, then dissolve in the boiling water and add sugar, juice of the oranges and enough cold water to make a full quart of liquid. Stir till sugar is dissolved, then pour into freezer. When partly frozen fold in the stiffly beaten egg whites and finish freezing. GINGER WATER ICE. Water, 1 quart. Lemons, 4. Sugar, 11/4 pounds. Orange, 1. Preserved ginger, 6 ounces. Boil sugar and water with yellow rinds of lemons and orange for 5 minutes. Cool and add the juice of the lemons and orange and freeze. Pound 4 ounces of preserved ginger to a paste and cut 2 ounces into shreds. When ice is partly frozen add ginger, finish freezing and let ripen for 2 hours. STRAWBERRY ICE. Strawberries, 1 quart. Water, 1 cup. Sugar, 1 cup. Lemon juice. Wash and hull strawberries and sprinkle with the sugar. Cover and let stand on ice for 2 hours. Mash, squeeze through cheesecloth, add water and lemon juice to taste and freeze LEMON MILK SHERBET. Lemons, 3. Milk, 1 quart. Sugar, iy2 cups. Squeeze the juice of the lemons over the sugar, then slowly add the ice cold milk, stirring constantly. Freeze as usual. APPLE SHERBET. Apple pulp, 1 pint. Lemons, 3. Powdered sugar, 1 cup. Water, 3 cups. Egg whites, 3. Pare and stew apples, press through a sieve and then measure. Add sugar, juice of the lemons and water. Beat well and partly freeze, add well beaten egg whites and freeze hard. Serve in glasses with a little cinnamon sifted over the top. BLACKBERRY SHERBET. Blackberries. 1 quart. Sugar, 1 pint. Water. 1 quart. Lemon, 1. Crush berries, add to water with sugar and lemon sliced thin. Let stand for 10 hours, then strain and freeze. Serve with fresh berries. PINEAPPLE SHERBET. Crated pineapple, 1 large can. Egg whites, 2. Lemons, 4. Water, 2 quarts. Sugar, 5 cups. Oranges, 2. Boil sugar and water for 5 minutes. Allow to cool and add pineapple and fruit juices strained. When partly frozen add the stiffly beaten egg whites. Finish freezing and let stand to ripen for 2 hours.