Orange and Lemon Vanities may be served in the Fruit Cases by cutting off about an inch from the top of fruit corresponding to the Vanity, carefully taking out the pulp and filling with the mixture ; or a more economical way is to cut fruit in halves, take out pulp, then paste on a rim of buttered paper extending an inch and a half above the edge, fill and place in Ice-cream Cave ; or any Vanity can be filled in a cake-case as described on bottom of page 108 and then placed in cave. It would be better to first loosen cake from mold, then return to mold, carefully cut out center, fill and set in cave in the cake-mold, as that would keep it in shape. When ready to serve 866 K£8 AND ICE-CREAM. take out carefully, invert on platter, placing it right side np, and heap a meringue or whipped cream upon the Vanity in center. Ji% Lemon Vanity use only one and a half pints juice, and in Bananas and Chocolate use teacup less sugar. , These are generally made of water, sugar and juice of fruits, al- though the fruit juice is used alone with its measui^ment of sugar, as pint for pint. The juice is obtained by rubbing fruit through a wire sieve, all except oranges and lemons (as with them none of the pulp is used), and then straining through the ice-cream, or three cornered jelly strainer, although with peaches, apples, apricots, etc., some prefer the pulp also, and do not strain. Where any seeded fruits are used, it gives a fine flavor to leave a .few of the kernels of the seed in the pulp for an hour or so, and some mash them to a paste and add, straining juice when used, but as in all flavoring, give only a slight hint rather than a decided taste. In making the first kind, if the water and sugar are not well mixed before freezing^ ibe sugar will sink to bottom and there will be a sharp unpleasant taste, or the mixture will be granular and mushy in texture, like a hardened mixture of sweetened snow and water, and melt very quidkly, even in the freezer, if it is left open a few moments, and will soon become soft and spongy. But by following directions given ices can be made as smooth and firm as ftie best ice-cream and much resemble it in texture. The sugar and water must be cooked in a kettle to a clear syrup, clarified if not clear, scunx removed, and the hot syrup strained through the ice-cream strainer and let be- come ice-cold. Pour it into freezer, packed as for ice-cream, add the strained fruit juice, and other materials, if any, and freeze as directed ; it will usually take from fifteen to twenty minutes to efiect the first freezing of ices, as they require more time than ice-cream. Then open can, scrape down sides, and beat till smooth, and add (if three pints wat^r) one white of egg, beatenwith a tablespoon pulver- ized sugar to a sti£f froth, or MeringuBy and work as smoothly as pes* sible. Too many whites of eggs are apt to give a milky look, as they melt out rapidly. Draw off brine, renew ice and salt, place the ICBS AND ICE-CREAM. 367 %rine blanket" over all as in ioe-cream, and let stand to harden and lipen, for two or three hours. Open can, renew beating, repack as before and when frozen, serve.

AI-modernized reading of the original text

Orange and Lemon Vanities may be served in the Fruit Cases by cutting off about an inch from the top of fruit corresponding to the Vanity, carefully taking out the pulp and filling with the mixture ; or a more economical way is to cut fruit in halves, take out pulp, then paste on a rim of buttered paper extending an inch and a half above the edge, fill and place in Ice-cream Cave ; or any Vanity can be filled in a cake-case as described on bottom of page 108 and then placed in cave. It would be better to first loosen cake from mold, then return to mold, carefully cut out center, fill and set in cave in the cake-mold, as that would keep it in shape. When ready to serve 866 K£8 AND ICE-CREAM. take out carefully, invert on platter, placing it right side np, and heap a meringue or whipped cream upon the Vanity in center. Ji% Lemon Vanity use only one and a half pints juice, and in Bananas and Chocolate use teacup less sugar. , These are generally made of water, sugar and juice of fruits, although the fruit juice is used alone with its measurement of sugar, as pint for pint. The juice is obtained by rubbing fruit through a wire sieve, all except oranges and lemons (as with them none of the pulp is used), and then straining through the ice-cream, or three cornered jelly strainer, although with peaches, apples, apricots, etc., some prefer the pulp also, and do not strain. Where any seeded fruits are used, it gives a fine flavor to leave a .few of the kernels of the seed in the pulp for an hour or so, and some mash them to a paste and add, straining juice when used, but as in all flavoring, give only a slight hint rather than a decided taste. In making the first kind, if the water and sugar are not well mixed before freezing^ ibe sugar will sink to bottom and there will be a sharp unpleasant taste, or the mixture will be granular and mushy in texture, like a hardened mixture of sweetened snow and water, and melt very quickly, even in the freezer, if it is left open a few moments, and will soon become soft and spongy. But by following directions given ices can be made as smooth and firm as the best ice-cream and much resemble it in texture. The sugar and water must be cooked in a kettle to a clear syrup, clarified if not clear, scunx removed, and the hot syrup strained through the ice-cream strainer and let become ice-cold. Pour it into freezer, packed as for ice-cream, add the strained fruit juice, and other materials, if any, and freeze as directed ; it will usually take from fifteen to twenty minutes to effect the first freezing of ices, as they require more time than ice-cream. Then open can, scrape down sides, and beat till smooth, and add (if three pints wat^r) one white of egg, beatenwith a tablespoon pulverized sugar to a stiff froth, or Meringue and work as smoothly as possible. Too many whites of eggs are apt to give a milky look, as they melt out rapidly. Draw off brine, renew ice and salt, place the %rine blanket" over all as in ioe-cream, and let stand to harden and lipen, for two or three hours. Open can, renew beating, repack as before and when frozen, serve.

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