Take the whites of three eggs and two tea-cupfuls of pow- dered sugar✪ Confectioner's Icing; beat them well together until light and white; add a few drops of citric acid, and flavor with vanilla or lemon. ICING WITHOUT EGGS. Soak one tea-spoonful of gelatine in one table-spoonful of cold water half an hour, then pour two table-spoonfuls of boiling water over it, add one cupful of powdered sugar✪ Icing Without Eggs, and stir until smooth. Flavor with lemon or vanilla. Miss Julia Porter. COOKED ICING. To one large coffee-cupful of white sugar add half a cup- ful of boiling water; stir it until dissolved, and boil until it candies. Beat the whites of three eggs✪ Cooked Icing very light, and pour the hot candy over them gradually. Beat well together, flavor, and spread between cake while warm. ICES. Ix making ices very much depends on the freezing; hence a few suggestions on this point may be of great advantage to those who make their own ices. Put the ice in a coarse coffee-sack, pound it with an ax or hammer until the lumps are about the size of hickory-nuts; see that the freezer is properly placed in the tub, the beater in and the cover se- cure; place around it a layer of ice, then one of salt (rock salt is best), and so on, until the freezer is full, having a layer of ice last. Pack very solid, then remove the cover, and pour the cream into the freezer, filling about two-thirds full to allow room for expansion; replace the cover, and, after having turned the freezer for about ten minutes, pack the ice down again, drain off the most of the water, add. more ice, and turn again, repeating the operation until the cream is so stiff you can no longer turn the beater. Then brush the ice and salt from the cover, and remove it; take out the beater, scrape the cream down from the sides of the freezer, beat it well several minutes with a wooden paddle, replace the cover, fill the hole with a cork, pour off all the water, pack again with ice (using salt at the bottom but none at the top of the tub), heap the ice on the cover, set away in a cool place until needed, leaving it thoroughly covered with a piece of carpet or woolen blanket. When cream is used in making ice-cream, it is better to whip part of it, and add it just as the cream is beginning to set. Water ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they are not thoroughly mixed before freezing the sugar (295) 296 The New Kentucky Home Cook Book. will sink to the bottom and the mixture will have an un- pleasant taste; hence it is better to make a sirup by boiling the sugar and water together, and when cold adding the juice of the fruit. Freeze ices in a warm place, since the more rapidly the ice melts the quicker the cream freezes, always being care- ful, of course, that no salt or water gets into the freezer. ICE-CREAM. Take three pints of sweet cream, one quart of new milk, one pint of powdered sugar, the w7hites of two eggs beaten light, and one table-spoonful of vanilla. Put in the freezer until chilled through, and then freeze. This is very easily made. Miss Lizzie Moores. ICE-CREAM. Dissolve in one quart of rich cream one-half pound of pulverized sugar✪ Ice-Cream, and flavor with vanilla or other essence; no boiling is necessary. It should be about as thick as cream for coffee. Use a patent freezer. This is a conven- ient and quick receipt.

AI-modernized reading of the original text

Take the whites of three eggs and two tea-cupfuls of powdered sugar; beat them well together until light and white; add a few drops of citric acid, and flavor with vanilla or lemon. ICING WITHOUT EGGS. Soak one tea-spoonful of gelatine in one table-spoonful of cold water half an hour, then pour two table-spoonfuls of boiling water over it, add one cupful of powdered sugar, and stir until smooth. Flavor with lemon or vanilla. Miss Julia Porter. COOKED ICING. To one large coffee-cupful of white sugar add half a cupful of boiling water; stir it until dissolved, and boil until it candies. Beat the whites of three eggs very light, and pour the hot candy over them gradually. Beat well together, flavor, and spread between cake while warm. ICES. In making ices very much depends on the freezing; hence a few suggestions on this point may be of great advantage to those who make their own ices. Put the ice in a coarse coffee-sack, pound it with an ax or hammer until the lumps are about the size of hickory-nuts; see that the freezer is properly placed in the tub, the beater in and the cover secure; place around it a layer of ice, then one of salt (rock salt is best), and so on, until the freezer is full, having a layer of ice last. Pack very solid, then remove the cover, and pour the cream into the freezer, filling about two-thirds full to allow room for expansion; replace the cover, and, after having turned the freezer for about ten minutes, pack the ice down again, drain off the most of the water, add. more ice, and turn again, repeating the operation until the cream is so stiff you can no longer turn the beater. Then brush the ice and salt from the cover, and remove it; take out the beater, scrape the cream down from the sides of the freezer, beat it well several minutes with a wooden paddle, replace the cover, fill the hole with a cork, pour off all the water, pack again with ice (using salt at the bottom but none at the top of the tub), heap the ice on the cover, set away in a cool place until needed, leaving it thoroughly covered with a piece of carpet or woolen blanket. When cream is used in making ice-cream, it is better to whip part of it, and add it just as the cream is beginning to set. Water ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they are not thoroughly mixed before freezing the sugar (295) The New Kentucky Home Cook Book. will sink to the bottom and the mixture will have an unpleasant taste; hence it is better to make a sirup by boiling the sugar and water together, and when cold adding the juice of the fruit. Freeze ices in a warm place, since the more rapidly the ice melts the quicker the cream freezes, always being careful, of course, that no salt or water gets into the freezer. Take three pints of sweet cream, one quart of new milk, one pint of powdered sugar, the whites of two eggs beaten light, and one table-spoonful of vanilla. Put in the freezer until chilled through, and then freeze. This is very easily made. Miss Lizzie Moores. Dissolve in one quart of rich cream one-half pound of pulverized sugar, and flavor with vanilla or other essence; no boiling is necessary. It should be about as thick as cream for coffee. Use a patent freezer. This is a convenient and quick receipt.

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