OopJier Orange Ice — ^Make a syrup of three ]pints water and
one qufurt sugar ; when cool add two gills lemon jmce and three of
orange juice ; freeze and when half frozen add white of one egg, beat-
en well with tablespoon sugar✪ Copper Orange Ice. Thoroughly beat it with the ice, finish
freezing and serve. Strawberries or slices of pineapples gently stir-
red ibxoM^jttstbefore serving (if added too long before, they freeze
and are unpleasant to eat) make a delicious variety. Pine-apple
Ice may be made of canned pine-apple using pint of juice, and gill
lemon juice with above proportion of syrup✪ Pineapple Ice, adding the pine-apple
cut in dice just before serving, if wished. With all ices it is always
better to add a gill of lemon juice, as the acid assists in the freezing
and also adds to the flavor. Any proportions of the recipe may be
made ; above makes about two dosen dishes.
Chocolate Ice — Make syrup of quart water and pint sugar cook-
ing half an hour. Make a chocolate paste by pouring four or fiv«
tablespoons water over a scant half teaspoon pulverized cinnamon,
letting stand half an hour, then straining over four heaping table-
spoons grated chocolate and beating well together ; add to syrup,cook
five minutes, strain and when cold add half teaspoon vanil^ and
juice of three lemons✪ Chocolate Ice (about a gill) and freeze as above. Syrup
should be reduced to about two-thirds of the quantity water and
sugar used (making one quart in this recipe). This rule applies to
all Ices with Syrup^ which is by far the oetter way, giving a firm,
smooth, delicious ice. To the syrup when cool can be added any
fruit juice or flavoring used in any ice or ice-cream, always adding
lemon juice and meringue as above. These ices are praised by all.
372 ICING.
«»
lOiNa.
Nothing adds more to the elegance of a well spread tablif then
a handsomely iced and ornamented cake, which with a little care
and painstaking can as well be prepared at home as ordered from
the caterer, and at much less expense. For a plain quickly made
icing for a loaf of cake of ordinary size take white of one egg and
eleven heaping teaspoons pulverized sugar. If obtainable, use the
confectioners' sugar known as "XXX." Be careful not to get in any
of the yolk of the eggs, as then the icing will not beat up well, and be
sure the bowl, spoon or spatula, and all utensils used are perfectly
free from grease. Beat well, and do not attempt to make the icing
thick and stiff by adding sugar alone, or it will run. Good icing de-
pends upon good beating as well as quantity
of sugar. Beat whites of eggs to stiff froth, and
add pulverized sugar gradually, beating all ^"•*" bv»mm.
Page 313 · 4 recipe records 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
Copper Orange Ice — ^Make a syrup of three ]pints water and one qufurt sugar ; when cool add two gills lemon juice and three of orange juice ; freeze and when half frozen add white of one egg, beaten well with tablespoon sugar. Thoroughly beat it with the ice, finish freezing and serve. Strawberries or slices of pineapples gently stirred just before serving (if added too long before, they freeze and are unpleasant to eat) make a delicious variety. Pine-apple Ice may be made of canned pine-apple using pint of juice, and gill lemon juice with above proportion of syrup, adding the pine-apple cut in dice just before serving, if wished. With all ices it is always better to add a gill of lemon juice, as the acid assists in the freezing and also adds to the flavor. Any proportions of the recipe may be made ; above makes about two dosen dishes.
Chocolate Ice — Make syrup of quart water and pint sugar cooking half an hour. Make a chocolate paste by pouring four or five tablespoons water over a scant half teaspoon pulverized cinnamon, letting stand half an hour, then straining over four heaping tablespoons grated chocolate and beating well together ; add to syrup,cook five minutes, strain and when cold add half teaspoon vanilla and juice of three lemons (about a gill) and freeze as above. Syrup should be reduced to about two-thirds of the quantity water and sugar used (making one quart in this recipe). This rule applies to all Ices with Syrup, which is by far the better way, giving a firm, smooth, delicious ice. To the syrup when cool can be added any fruit juice or flavoring used in any ice or ice-cream, always adding lemon juice and meringue as above. These ices are praised by all.
372 ICING.
«»
lOiNa.
Nothing adds more to the elegance of a well spread table then a handsomely iced and ornamented cake, which with a little care and painstaking can as well be prepared at home as ordered from the caterer, and at much less expense. For a plain quickly made icing for a loaf of cake of ordinary size take white of one egg and eleven heaping teaspoons pulverized sugar. If obtainable, use the confectioners' sugar known as "XXX." Be careful not to get in any of the yolk of the eggs, as then the icing will not beat up well, and be sure the bowl, spoon or spatula, and all utensils used are perfectly free from grease. Beat well, and do not attempt to make the icing thick and stiff by adding sugar alone, or it will run. Good icing depends upon good beating as well as quantity of sugar. Beat whites of eggs to stiff froth, and add pulverized sugar gradually, beating all ^"•*" bv»mm.
Records on this page
Copper Orange IcePlain IcingPineapple IceChocolate Ice