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

Mix one quart of water, one pound of sugar, the juice of two lemons, one box of fine raspberries well crushed, and the whites of two eggs well beaten. Freeze. Roman Punch Boil one pound of granulated sugar and one quart of water ten minutes. Set away to cool. When thoroughly chilled, add the strained juice of twelve lemons and one jelly tumbler of Jamaica rum. Put ali in a freezer, and when nearly frozen add the whites of six eggs whipped to a stiff froth, then finish freezing» and serve. Strawberry Bavaroise Mix one quart of large, ripe strawberries with four tablespoons of sifted powdered sugar. Rub through a puree sieve and prepare the following: Dissolve an ounce and a half of gelatine in one gill of water, add half a pound of powdered sugar, and when thoroughly dissolved, add the juice of one orange and fifteen drops of lemon juice. Strain through a sieve. As the mixture cools, stir constantly, and gradually add the strawberry juice. Place it on the ice, and as it thickens stir in four tablespoons of whipped cream. Place in a mould and cover with cracked ice and rock salt. When frappéd, serve in individuai glass cups and ornament each cup with cream prepared as follows : — Mix a pint of cream with four heaping teaspoons of sifted powdered sugar, the juice of one lemon, and a tablespoon of thick liquid gelatine. Whip until it becomes stiff. COLD PUDDINGS, CREAMSj MERINGUES, AND ICE8 838 Strawberry Ice Dissolve two sheets of gelatine, moistening with a little eold water and adding a scant pint of boiling water. Add a quart and a half of eold water, four cups of sugar, the juice of three lemons, and two boxes of fine ripe berries, well crushed. This quantity will make a three-quart freezer full. Strawberry Ice Put one quart of f resh strawberries in a bowl and over them sprinkle two cups of powdered sugar. Let them stand two hours, press them through a fine sieve, add the juice of two lemons, a pint of water, and strain and freeze. Strawberry Ice Cook a cup and a half of granulated sugar for five minutes and let it stand until it gets eold. Add the juice of one lemon, one orange, and three tablespoons of strawberry syrup. Set in a cool place until it is time to freeze. Iced Ck>mpdte of Strawberries Pick and put on the ice in a large or crystal compote dish three pints of red ripe strawberries. Mix a gill of thick strawberry syrup with a pint of good Sauteme or Marsala. Put this in a freezer, freeze in the common way, and spread it over the berries. Serve at once. Strawberry Nesselrode Line a mould with strawberry ice, cover it tightly, and set it in rock salt and ice until the following preparation is made: Cut up in fine pieces a slice of candied pineapple, some candied cherries, pistachio nuts, some candied plums, — pink, green, and white, — and a few raisins. In ali bave four ounces. Cover them with maraschino or Sherry, according to taste. Let them stand two hours. In a saucepan put one cup of granulated