Boil three table-spoonfuls of sugar with three of water for two minutes. Beat this into the white of one egg✪ Iced Orange Sauce- that has been beaten to a stiff, dry froth. Stir this meringue into the frozen mixture, and the sauce will be ready to serve. 43 674 MISS PARLOA'S KITCHEN COMPANION DESSERT. FROZEN DISHES. DURING hot weather dessert should be as light and cooling as possible. Nothing gives so much general satisfaction as, or is more healthful than, frozen dishes. Almost everything in the way of fruit can be frozen, and the variety of ice-creams that can be made is too great for enumeration. Once get into the way of preparing ices, and the work will seem as simple as that for the produc- tion of almost any other dessert, and the cost will be found less than one is likely to imagine. There is a right way and there is a wrong way to do everything ; follow the directions given in this chapter for pack- ing and freezing, and you will have no difficulty in attaining success. The simplest kind of ice-cream is that made only of cream, sugar, and flavoring. A quart of cream mixed with a small cupful of sugar and two-thirds of a table- spoonful of vanilla, lemon, or orange extract will give a very satisfactory dish. Or a quart of strawberries may be sprinkled with a pint of sugar, mashed, and allowed to stand two hours; then put with a quart of cream, rubbed through a strainer, and frozen. Almost any kind of fruit can be made very sweet, and frozen with water. The average proportions would be one pint of sugar to three pints of fresh fruit, or a quart of canned fruit, and one quart of water. The juice of any fruit can be combined with water and sugar, and then frozen. The more acid the fruit, the less the quantity DESSERT. 675 required. For example, the juice of five large lemons, a pint of sugar, and a quart of water will make lemon sherbet, but for orange sherbet ten oranges are needed. Some preparation is necessary for the freezing. The ice must be broken into pieces about as big as a pint bowl, and then put into a canvas bag, and pounded with a mallet until these pieces are reduced to the size of a bird's egg, or entirely crushed. After adjusting in the freezer the can contain- ing the liquid, pack around the can a layer of ice five inches deep. Sprinkle this freely with rock salt. Con- tinue putting in these alter- , „ . -I -I. Mallet and Ice-bag, nate layers of ice and salt until the can is full, pounding the packing with a paddle or stick of wood each time that salt is added. Turning the crank a few times will cause the ice to settle, and a little more should be added. Never draw off the water which forms in the tub, because it fills every crevice and gives the can a complete cold envelope. For a gallon freezer there will be needed about ten quarts of ice and three pints of salt. By using more salt the work may be done more quickly, but the cream will not be so smooth. At first the crank should not be turned fast, but the speed should be increased as the cream grows hard.

AI-modernized reading of the original text

Boil three table-spoonfuls of sugar with three of water for two minutes. Beat this into the white of one eggthat has been beaten to a stiff, dry froth. Stir this meringue into the frozen mixture, and the sauce will be ready to serve. FROZEN DISHES. DURING hot weather dessert should be as light and cooling as possible. Nothing gives so much general satisfaction as, or is more healthful than, frozen dishes. Almost everything in the way of fruit can be frozen, and the variety of ice-creams that can be made is too great for enumeration. Once get into the way of preparing ices, and the work will seem as simple as that for the production of almost any other dessert, and the cost will be found less than one is likely to imagine. There is a right way and there is a wrong way to do everything ; follow the directions given in this chapter for packing and freezing, and you will have no difficulty in attaining success. The simplest kind of ice-cream is that made only of cream, sugar, and flavoring. A quart of cream mixed with a small cupful of sugar and two-thirds of a tablespoonful of vanilla, lemon, or orange extract will give a very satisfactory dish. Or a quart of strawberries may be sprinkled with a pint of sugar, mashed, and allowed to stand two hours; then put with a quart of cream, rubbed through a strainer, and frozen. Almost any kind of fruit can be made very sweet, and frozen with water. The average proportions would be one pint of sugar to three pints of fresh fruit, or a quart of canned fruit, and one quart of water. The juice of any fruit can be combined with water and sugar, and then frozen. The more acid the fruit, the less the quantity required. For example, the juice of five large lemons, a pint of sugar, and a quart of water will make lemon sherbet, but for orange sherbet ten oranges are needed. Some preparation is necessary for the freezing. The ice must be broken into pieces about as big as a pint bowl, and then put into a canvas bag, and pounded with a mallet until these pieces are reduced to the size of a bird's egg, or entirely crushed. After adjusting in the freezer the can containing the liquid, pack around the can a layer of ice five inches deep. Sprinkle this freely with rock salt. Continue putting in these alter- , „ . -I -I. Mallet and Ice-bag, nate layers of ice and salt until the can is full, pounding the packing with a paddle or stick of wood each time that salt is added. Turning the crank a few times will cause the ice to settle, and a little more should be added. Never draw off the water which forms in the tub, because it fills every crevice and gives the can a complete cold envelope. For a gallon freezer there will be needed about ten quarts of ice and three pints of salt. By using more salt the work may be done more quickly, but the cream will not be so smooth. At first the crank should not be turned fast, but the speed should be increased as the cream grows hard.

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