^ Frosted Fruits, — Most all fruits can be thus treated and make a
delicious dessert. Whip whites of two eggs and stir in a half pound fine
granulated sugar, beating fifteen minutes. Prepare Frostm Oranges
by skinning oranges, removing as much of the white pith as possi-
ble, without breaking them, passing a thread through the center of
each, dip them into the irosting until thorougmy coated, and
then tie them to a stick ; place the stick across the oven and let the
balls remain until thoroughly dry, when they will have the appear-
ance of balls of ice. Care must oe taken not to have the oven so
hot as to brown them. Send to table heaped on dish with green
leaves around. A very pretty dessert or supper dish. Or the
oranges may be peeled ana divided into sections, removing as much
pith as possible, whip together on a plate with a knife or fork white
of one egg and four tablespoons water, add a dessert-spoon powder-
ed sugar, mix all thoroughly and strain through a sieve mto an*
other plate ; dip the fruit into these, roll carefully in sifted powdered
sugar and place on a sieve to dry. Or some use the stiffly-whipped
whites of two eggs with one tablespoon water✪ Frosted Fruits, and proceed the same.
Others simply oeat the whites until they break, and do not use
water. Frosted Peaches are done same as oranges, first rubbing
off the fuzz with a clean cloth, and when partially dry roll a
second time in the sugar. Frosted Currants may be thus prepared
in bunches, also Frosted Grcipes, or these may be taken on a needle
and done sinsly. Frosted Uherries are also done singly on their
stems, or in bunches. For Frosted Bananas, procure those of
304 FRUIT.
medium size, peel and frost whoie by brushing them over with the
whipped egg mixture, using the pastry brush for this, and dipping
powered sugar over them: or cut into nice slices, wipe drv, and
frost as other fruits. For Frosted Pears choose small Bartlett or
Sugar pears. Frosted Berries are nice, and any kind of berries
may be thus served, if large, perfect and not over-ripe. Frosted
Phcms are nice also. Very pretty effects are produced by serving
the different kinds of frosted fruits in same dish, piling the sections
of oranges evenly in a cone in center and arranging the grapes,
currants, etc., around the base, interspersed with green leaves, or
with stems put into the cone at intervals, or in any way fancied.
A pretty disn of oranges alone is made by first frosting one-third
the sections, as above, then color one-third of the sugar with a few
drops liquid cochineal, letting it dry, and rolling if it lumps ; roll
one-third of the oranges in this, and glaze the remaining third
according to directions for Glazing Fruits. Put together in dish,
in rows of. each color, or in any pretty order, on a base of green
leaves.^ fc >
Page 253 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
^ Frosted Fruits. — Most all fruits can be thus treated and make a delicious dessert. Whip whites of two eggs and stir in a half pound fine granulated sugar, beating fifteen minutes. Prepare Frosted Oranges by skinning oranges, removing as much of the white pith as possible, without breaking them, passing a thread through the center of each, dip them into the frosting until thoroughly coated, and then tie them to a stick ; place the stick across the oven and let the balls remain until thoroughly dry, when they will have the appearance of balls of ice. Care must be taken not to have the oven so hot as to brown them. Send to table heaped on dish with green leaves around. A very pretty dessert or supper dish. Or the oranges may be peeled and divided into sections, removing as much pith as possible, whip together on a plate with a knife or fork white of one egg and four tablespoons water, add a dessert-spoon powdered sugar, mix all thoroughly and strain through a sieve into another plate ; dip the fruit into these, roll carefully in sifted powdered sugar and place on a sieve to dry. Or some use the stiffly-whipped whites of two eggs with one tablespoon water, and proceed the same. Others simply beat the whites until they break, and do not use water.Frosted Peaches are done same as oranges, first rubbing off the fuzz with a clean cloth, and when partially dry roll a second time in the sugar. Frosted Currants may be thus prepared in bunches, also Frosted Grapes, or these may be taken on a needle and done singly. Frosted Cherries are also done singly on their stems, or in bunches. For Frosted Bananas, procure those of
medium size, peel and frost whole by brushing them over with the whipped egg mixture, using the pastry brush for this, and dipping powdered sugar over them: or cut into nice slices, wipe drv, and frost as other fruits. For Frosted Pears choose small Bartlett or Sugar pears. Frosted Berries are nice, and any kind of berries may be thus served, if large, perfect and not over-ripe. Frosted Plums are nice also. Very pretty effects are produced by serving the different kinds of frosted fruits in same dish, piling the sections of oranges evenly in a cone in center and arranging the grapes, currants, etc., around the base, interspersed with green leaves, or with stems put into the cone at intervals, or in any way fancied. A pretty dish of oranges alone is made by first frosting one-third the sections, as above, then color one-third of the sugar with a few drops liquid cochineal, letting it dry, and rolling if it lumps ; roll one-third of the oranges in this, and glaze the remaining third according to directions for Glazing Fruits. Put together in dish, in rows of each color, or in any pretty order, on a base of green leaves.
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Frosted Fruits