Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Pour a pint and a half of boiling cream over three tablespoons of ground coffee and let it stand well covered ten minutes. Strain through a cloth. Put the coffee cream in a saucepan over the fire with one cup of granulated sugar and the yolks of eight eggs. Stir until nearly boiling. Remove from the fire, set the saucepan in cold water, and stir until cold. Place in a freezer and freeze until it thickens, and then add a pint of whipped cream. Pack in a mould and freeze. Frozen Jardinière Line a mould with strawberry ice. Cut some candied pineappiè, candied cherries, and angelica in small pieces, steep them in maraschino for a few hours, then add some pistachio nuts. Boil one cup of sugar and half a cup of water until they form a soft ball. Beat the whites of three eggs to a stiff f oam and stir in the syrup. Beat constantly until it is cold. Whip one pint of cream stiff, add to the meringue, drain the fruit, add that, and mix ali well together. Have your mould containing the strawberry ice well chilled, fili with the preparation, fasten on the cover securely, pack well in salt and ice, and freeze four hours. Our Ghrandmother'B Fruit en Ohemise or Perle Choose very fine bunches of red and white currants, large ripe cherries on their stems, and gooseberries, raspberries, or strawberries with the huUs on. Beat up the white of an egg GOLD PUDDINQ8, CREAM8, MERINOUES^ AND ICE8 329 with a trifle of cold water, dip the fruit in the mixture, drain for an instant on a sieve, roU it in fine sugar until it is covered, shake it gently, and lay it on white paper to dry. It will dry gradually in a warm room in two or three hours. Serve ice cold. Lalla Rookh To one quart of heavy cream whipped in an earthen bowl until it is very, very light add the well-beaten yolks of eight eggs, enough finely sif ted powdered sugar to taste, and half a teacup of Jamaica rum. Put in a freezer, and when nearly frozen add three dozen maraschino cherries cut in half and one dozen marrons, or French chestnuts, cut in pieces about the size of a half cherry. Freeze till about as stiff as a mousse. Prepare and bave it frozen half an hour before serving. The above is enough for twelve persons. Lemon Sherbet Mix a pint and a half of sugar and three pints of boiling water and boil together twenty-five minutes. Add the juice of ten lemons, cool, and freeze. Over each cup of this ice as it is served may be poured a spoonful of Roman punch. See receipt on page 408. Maple Ice-cream Put on to boil a cup of maple syrup, add the yolks of two eggs, and cook until the mixture thickens. Then add one cup of cream well whipped. Freeze. Orange Ice Let one quart of water and one pint of granulated sugar boil together twenty minutes. Mix the grated yellow rind of two oranges, a pint of orange juice, and the juice of two lemons. Strain, and add to the sugar and water. When cool, freeze, pack in a mould, cover with salted ice, and let it stand two hours before serving. Orange Sherbet Take two tablespoons of gelatine, dissolve it in a little cold water, let it stand an hour, and then pour over it a little boiling water. Mix the juice of ten oranges with one pint of sugar and one quart of cold water. Add the gelatine and freeze. Frosen Oranges